My home isnt a coffee shop, but my weekend morning routine would make you wonder.
No, Im not about to laminate dough for a batch of 36 almond croissants.
Instead, I make an imposter pastry, a certified fakers croissant.
And you’ve got the option to make it too.
Use packaged puff pastry and make yourself a faux-ssant.
Make no mistake, puff pastry and actual croissant dough are quite different.
In this way, puff pastry and croissant dough are practically sisters.
They all start off the same.
Unwrap a thawed sheet of puff pastry on a lightly floured work surface.
If there are any sticky spots, dab on a little flour.
Place two rows of semi-sweet chocolate pieces about an inch apart in the middle of the rectangle.
You could also cut chocolate sticks out of a chocolate bar.
Note you should not use very expensive dark chocolate; it melts-out too much.
The cheaper stuff is better because it holds its shape under high temperatures.
Fold one end of the pastry over one chocolate strip and keep on rolling over the second chocolate strip.
Put it on a parchment-lined baking sheet, seam side down.
Save the excess strip for another use.
Cut five alternating triangles out of the pastry.
Youll have two little half angles on the edges,save those for croutons.
This improves the shape later on.
Then tuck the base and roll the pastry down to the point.
(Sadly, I didnt.)
Bake at 400F for 10-15 minutes or until puffed and well browned.
Youre a regular here so everyone knows to leave it open.
Spread on puff pastry, or make a quickbostock almost toast.
