Chilli Chocolate Croissants
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Making these chilli chocolate croissants completely changed how I think about breakfast. The combination of rich dark chocolate and spicy heat might sound unusual, but trust me, it works beautifully. What I love most is that they come together in under an hour, making them perfect for weekend mornings when you want something fancy without spending all day in the kitchen. Dark chocolate is packed with antioxidants, so you can feel good about treating yourself. These croissants are easier to make than you'd think, and the impressive results will have everyone asking for your secret.
Ella x
Ingredients
- 400butter
- 500 kgflour
- 10 gsalt
- 100 gsugar
- 500 mlmilk
- 4 egglarge eggs
- 200 gdark chocolate
- 20 gchilli flakes(ground)
- 50 gbrown sugar
- 5 gbaking powder
- 50 gchilli paste(optional)
- 200 gunsalted butter(for chocolate glaze)
- 350 mlwater
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- 2
In a large mixing bowl, combine flour, salt, sugar, and baking powder. Whisk to combine.
- 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
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
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
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
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
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
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
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
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
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
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
Serve warm and enjoy!
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