Chilli Chocolate Croissants

Instructions

1. 1

   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, combine flour, salt, sugar, and baking powder. Whisk to combine.

3. 3

   Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse breadcrumbs.

   Tip: Use a light touch to avoid overworking the dough.

4. 4

   In a separate bowl, whisk together milk, eggs, and chilli flakes. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.

   Tip: Be patient and let the dough come together naturally.

5. 5

   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until the dough becomes smooth and elastic.

   Tip: Use a gentle touch to avoid overworking the dough.

6. 6

   Divide the dough into 8 equal pieces and roll each piece into a ball. Use a rolling pin to roll out each ball into a thin rectangle, about 1/4 inch thick.

   Tip: Make sure the dough is evenly rolled out to ensure even baking.

7. 7

   Place a tablespoon of chilli paste on one half of each rectangle, leaving a 1-inch border around the edges. Sprinkle with dark chocolate shavings.

   Tip: Feel free to customize the chocolate and chilli levels to your taste.

8. 8

   Fold the other half of the rectangle over the filling and press the edges to seal. Use a fork to crimp the edges.

   Tip: Make sure the edges are sealed tightly to prevent the filling from escaping during baking.

9. 9

   Place the croissants on the prepared baking sheet, leaving about 1 inch of space between each.

   Tip: Leave a little space between each croissant to allow for even baking and golden brown color.

10. 10

    Brush the tops of the croissants with a beaten egg and sprinkle with brown sugar.

    Tip: This will give the croissants a golden brown color and a sweet, caramelized flavor.

11. 11

    Bake for 15-20 minutes, or until the croissants are golden brown.

    Tip: Check the croissants after 10 minutes and rotate the baking sheet for even baking.

12. 12

    Remove the croissants from the oven and let them cool on a wire rack for 5 minutes.

    Tip: Let the croissants cool slightly before serving to allow the chocolate to set.

13. 13

    Drizzle the tops of the croissants with a chocolate glaze made from melted unsalted butter and dark chocolate.

    Tip: Optional, but oh so delicious!

14. 14

    Serve warm and enjoy!