HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) RECIPE BY TASTY
Here's what you need: flour, water, milk, sugar, salt, instant dry yeast, unsalted butter, cold unsalted butter, egg, sweetened chocolate bar
Provided by Alix Traeger
Categories Breakfast
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
- Once the dough starts to clump, turn it out onto a clean counter.
- Lightly knead the dough and form it into a ball, making sure not to over-knead it.
- Cover the dough with plastic wrap and refrigerate for one hour.
- Slice the cold butter in thirds and place it onto a sheet of parchment paper..
- Place another piece of parchment on top of the butter, and beat it with a rolling pin.
- Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
- Transfer the butter layer to the refrigerator.
- To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
- Roll out each corner and form a 10-inch (25 cm) square.
- Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
- Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
- Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
- Roll out the dough on a floured surface until it's 8x24 inches (20x61 cm).
- Fold the top half down to the middle, and brush off any excess flour.
- Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
- Cover and refrigerate for one hour.
- Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
- After the final turn, cover the dough with plastic wrap and refrigerate overnight.
- To form the croissants, cut the dough in half. Place one half in the refrigerator.
- Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
- With a knife, trim the edges of the dough.
- Cut the dough into 4 rectangles.
- Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
- Place the croissants on a baking sheet, seam side down.
- Repeat with the other half of the dough.
- Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
- Place the croissants in a warm place to rise for 1-2 hours.
- Preheat oven to 400°F (200°C).
- Once the croissants have proofed, brush them with one more layer of egg wash.
- Bake for 15 minutes or until golden brown and cooked through. Serve warm.
- Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 76 grams, Fat 37 grams, Fiber 3 grams, Protein 11 grams, Sugar 20 grams
PAIN AU CHOCOLAT (CHOCOLATE-FILLED CROISSANT)
This light, flaky French-style croissant roll is filled with delicious chocolate. The entire family will love it! Using the bread machine saves a lot of energy.
Provided by KJKENDA
Categories Bread Yeast Bread Recipes
Time 4h
Yield 9
Number Of Ingredients 12
Steps:
- Pour the water into a bread machine pan; add the flour. Sprinkle the milk powder over the flour. Place the sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and put the yeast in the indent. Run the bread machine on the basic dough setting.
- Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5 inch rectangle on the waxed paper; wrap and chill until ready to use.
- Remove the butter from the refrigerator and allow to soften while you roll out the dough. Turn the dough out onto a lightly floured surface. Roll the dough into a 8x12 inch rectangle. Place the butter on half of the dough, leaving a 1/2 inch border of dough on 3 sides. Fold the other half of the dough over the butter and press the edges firmly to seal.
- Roll the dough out to a 6x14 inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover the dough loosely with plastic wrap and refrigerate for 20 minutes.
- Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14 inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.
- Repeat step 5, chilling for 30 minutes.
- In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.
- Roll the dough out into a 12x21 inch rectangle. Cut the dough into thirds in both directions, to make 9 rectangles. Divide the chocolate among the rectangles. Lightly brush the egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate as if you were rolling a cigar. Press the edges together to seal.
- Place the pastries onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Brush the top of the pastries with the remaining egg yolk mixture.
- Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer pastries to wire racks. Serve warm or at room temperature.
Nutrition Facts : Calories 1326.1 calories, Carbohydrate 152.9 g, Cholesterol 101.3 mg, Fat 78.1 g, Fiber 6 g, Protein 15.7 g, SaturatedFat 47.4 g, Sodium 336.5 mg, Sugar 117.5 g
CHOCOLATE CROISSANTS
First let me say to you that if I can do this, you can. As I have never tried to hide, I have no patience and even less dexterity. But this is child's play: indeed, you could consider getting children to make them. They certainly like eating them, and they tend to like eating what they make themselves even more.
Provided by Nigella Lawson : Food Network
Time 35m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F. Unfurl the sheet of pastry and then cut it into 6 squares.
- Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you and the point away from you.
- Break off small pieces of chocolate (approx.1cm/half inch) to place about 2cm/3/4-inch up from the wide end nearest you.
- Then carefully roll from that chocolate loaded end towards the point of the triangle.
- You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.
- Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy and exuberantly, if miniaturely, croissant-like.
CHOCOLATE CROISSANTS
My favorite chocolate croissants have a snappy chocolate bar in the middle. The combination of textures between the buttery flaky pastry and rich chocolate transport my mouth to Paris.
Provided by Molly Yeh
Time 7h35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- For the croissant dough: In the bowl of your stand mixer, combine the flour, yeast, sugar and salt, then whisk together. Add 2 tablespoons of room temperature butter and beat with the paddle attachment. Mix on low speed until combined and the butter is no longer visible. Add the milk. Mix on low speed until the dough comes together, then switch to the dough hook. Knead on medium-high until the dough comes together into a smooth but still slightly loose ball, about 5 minutes. Remove from the mixer, then pat into a rectangle and wrap in plastic wrap. Let rest in the refrigerator for 1 hour.
- When the dough is almost done resting, make a rectangle of butter! Smush the remaining 2 1/2 sticks butter together into a rustic rectangle and dust all over with flour. Place it between two pieces of parchment paper (or butter wrappers) and press or roll it into a 6-by-8-inch rectangle. Roll the dough on a floured work surface to about 10 by 20 inches. Lay the butter rectangle in the center and fold one end over the butter. Fold the second end over the top, like folding a letter. This is the first turn. Wrap in plastic and chill 30 minutes.
- For the chocolate croissants: Unwrap the dough and set one straight edge closest to you. Roll to about 10 by 20 inches and fold the short ends in to meet in the center, then fold closed, like a book. (This is the second turn.) Wrap and chill 30 minutes, then complete another book turn. Wrap and chill for 30 minutes after the third turn. Complete one more book turn. Wrap and chill at least 2 hours or up to overnight.
- Beat the egg. Unwrap the dough and cut in half. Line 2 baking sheets with parchment paper. Working with half of the dough at a time, roll into a 10-by-14-inch rectangle and trim the edges with a pizza wheel to even it out. Cut into 6 rectangles by cutting it in half vertically, and then in thirds horizontally. Brush the rectangles with the egg wash. Lay a 1/2-ounce chocolate bar in the center of each rectangle, arranging it parallel to the short ends of the rectangle. Fold one end over the chocolate, and then the other end over that, again like a letter. Place seam-side down on one of the prepared baking sheets. Repeat with the remaining dough and chocolate. Spray a piece of plastic wrap with cooking spray and cover the croissants loosely. Let rise at room temperature until light, puffy and increased in size by about half, about 1 1/2 hours.
- Preheat the oven to 375 degrees F.
- Brush the croissants generously with the egg wash. Bake, rotating the baking sheets from top to bottom halfway through, until puffed and deep golden, 20 to 25 minutes. Let cool slightly on a rack.
CHEF JOHN'S CHOCOLATE CROISSANTS
Making your own chocolate croissants takes a while, but for these crispy-on-the-outside, tender-on-the-inside pastries, it's time well spent. This recipe was adapted from one by Bruno Albouze, from The Real Deal (which he is). This is actually the quick version in that we're not leaving the dough to rest overnight before laminating with the butter.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 5h55m
Yield 6
Number Of Ingredients 11
Steps:
- Place warm water in the bowl of a stand mixer. Sprinkle with yeast. Let yeast dissolve for 10 minutes. Add sugar and bread flour. Sprinkle with salt; add 3 tablespoons butter. Attach the bowl to the stand mixer. Mix dough with the dough hook just until butter is completely kneaded in and the dough forms a ball and pulls away cleanly from the sides of the bowl, 3 or 4 minutes.
- Transfer dough to a work surface and form into a semi-smooth ball. Place dough back in the mixer bowl; cover. Let rise in a warm spot until doubled, about 2 hours.
- Transfer dough to a lightly floured work surface. Push and press dough to deflate it, and form it into a rectangle. Fold into thirds by lifting one end over the middle third, and folding the other side onto the middle. Wrap in plastic wrap. Place on a rimmed baking sheet lined with a silicone mat. Refrigerate until chilled through, about 1 hour.
- Cut 1 stick of butter in 1/2 lengthwise and place halves slightly apart from each other on a length of parchment paper long enough to fold over the butter. Fold the parchment paper over the butter. Press butter down. Roll out with a rolling pin to a square about 8x8 inches. Refrigerate until a little chilled and just barely flexible, 10 or 15 minutes.
- Roll dough out into a rectangle slightly wider than the butter slab and just over twice as long. Place butter on one half of the dough leaving about 1 inch margin from the edge of the dough. Fold the other half of the dough over the butter. Dust work surface and dough with flour as needed.
- Press rolling pin down on dough to create ridges. Then roll out the ridges. Repeat this process. Keep pressing and rolling until dough is about the same size rectangle as you had before you folded it in half, dusting with just a bit of flour as necessary.
- Starting from the short side, fold one-third of dough over middle third. Then fold the other end over to form a small rectangle. Flatten out just slightly with rolling pin. Transfer to the silicone-lined baking sheet; cover with plastic wrap. Refrigerate until chilled, about 30 minutes.
- Transfer dough back to work surface and repeat pressing and rolling technique until dough is the size of the previous larger rectangle. Fold into thirds again, starting from the short side. Press and roll slightly. Transfer back to lined baking sheet. Cover and refrigerate about 15 minutes.
- Roll back out to a large rectangle. This time, fold dough in half. Then press and roll out into a 1/2-inch thick rectangle, using as little flour as needed to keep dough from sticking.
- Dust dough with flour and roll out to a rectangle about 1/8-inch thick. Cut dough lengthwise into 6 pieces using a pastry wheel.
- Pull and stretch out 1 of the dough pieces until ends are slightly tapered. Line 1 to 2 tablespoon of chocolate 1 inch parallel to the bottom edge and an equal amount of chocolate 1 more inch ahead. Roll dough up over the chocolate toward the top short edge to form a croissant with the seam at the bottom. Repeat with the remaining 5 dough pieces.
- Place shaped croissants on baking sheets lined with silicone mats. Whisk together egg and 1 tablespoon water to make the egg wash. Brush croissants with a large portion of the egg wash. Place in a warm area to allow them to rise, 60 to 90 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Brush croissants gently but thoroughly again with egg wash. Sprinkle sea salt on top.
- Bake in preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack. Cool to room temperature, about 1 hour.
Nutrition Facts : Calories 566.1 calories, Carbohydrate 52.7 g, Cholesterol 88.6 mg, Fat 36 g, Fiber 4.1 g, Protein 8.4 g, SaturatedFat 22 g, Sodium 591.7 mg, Sugar 22.4 g
BAKED STUFFED CROISSANT
Make and share this Baked Stuffed Croissant recipe from Food.com.
Provided by Ted Mizerek
Categories Breakfast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Split croissants horizontally. (They don't need to be really fresh. Packaged croissants work fine.) Spread cream cheese on each open side. Spread orange marmalade on one side and make a sandwich with the top. (Substitutions for the orange marmalade may be other jams or fresh fruit).
- Oil a large casserole or 9x12 cake pan and place the croissants into the pan.
- Whip together eggs,orange juice,milk,nutmeg,salt,vanilla and almond extract.
- Pour the egg mixture over the filled croissants. Cover and refrigerate overnight.
- Next morning, let stand at room temperature for 30 minutes. Remove the croissants and place on a cookie sheet or baking stone which has been lightly oiled. Bake at 350°F for 30 minutes. Or, poke fork holes in the croissant and let sit in the egg mixture for 15 minutes and bake at 400°F for 15 to 20 minutes. Sprinkle with powdered sugar and serve hot.
CANDY BAR CROISSANTS
These shortcut croissants taste as good as they look. The rich, buttery treat combines convenient refrigerated crescent rolls and chocolate bars. -Beverly Sterling, Gasport, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Unroll crescent roll dough; separate into triangles. Brush with butter. Arrange candy bar pieces evenly over triangles; roll up from the wide end. , Place point side down on a greased baking sheet; curve ends slightly. Brush with egg and sprinkle with almonds. Bake at 375° for 11-13 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 170 calories, Fat 11g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 250mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 0 fiber), Protein 4g protein.
CHOCOLATE-FILLED CROISSANTS (PAINS AU CHOCOLAT)
It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.
Provided by Nancy Silverton
Categories Bread Chocolate Dairy Breakfast Brunch Bake Valentine's Day Kid-Friendly Mother's Day New Year's Day Shower Pastry Gourmet Small Plates
Yield Makes 16 pastries
Number Of Ingredients 4
Steps:
- Roll out and cut dough:
- Roll out dough on a lightly floured surface, dusting with flour as necessary, into an 18- by 10-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife. Cut dough vertically into fourths, then horizontally into fourths to make 16 rectangles.
- Form pains au chocolat:
- Place 2 batons, flat sides together, along a short side of 1 rectangle about 3/4 inch from edge, letting batons extend over sides. Fold bottom edge of dough over batons and roll up dough around chocolate. Place, seam side down, on a parchment-lined large baking sheet.
- Make more pastries in same manner, arranging them 2 inches apart on baking sheets.
- Let pains au chocolat rise:
- Slide each baking sheet into a garbage bag, propping up top of bag with inverted glasses to keep it from touching pastries, and tuck open end under baking sheet.
- Let pastries rise until slightly puffy and spongy to the touch, 2 to 2 1/2 hours.
- Bake pains au chocolat:
- Adjust oven racks to upper and lower thirds of oven and preheat to 425°F. Remove baking sheets from bags. Spritz inside oven generously with spray bottle and close door. Put pastries in oven, then spritz again before closing door. Reduce temperature to 400°F and bake 10 minutes without opening door.
- Switch position of sheets in oven and rotate sheets 180°, then reduce temperature to 375°F and bake until pastries are deep golden, about 10 minutes more.
EASY CHOCOLATE PUFF PASTRY CROISSANTS
For croissant lovers..this is a very easy and elegant dessert, puff pastry filled with chocolate, then drizzled with a smooth chocolate glaze on the top.
Provided by Kittencalrecipezazz
Categories Dessert
Time 35m
Yield 8 pasteries
Number Of Ingredients 8
Steps:
- Set oven to 350°F.
- Grease 2 baking sheets.
- Unfold one sheet of puff pastry onto a lightly floured surface, then roll out to make a 10-inch square.
- Cut into four even squares.
- Place 2-3 tablespoons milk chocolate baking chips in the center of each square.
- Brush the edges lightly with the beaten egg.
- Fold each square into triangles, press the edges to seal.
- Place on the baking sheets 2-inches apart.
- Repeat with remaining puff pastry sheet.
- Bake for about 15-17 minutes or until puffed and golden brown.
- Cool on baking sheets for about 3 minutes, then remove to wire racks to cool completely.
- In a small microwave-safe bowl melt the 2 ounces semisweet chocolate with 2 tablespoons butter on HIGH for about 25-30 seconds, stirring once and until smooth. until smooth.
- Stir/whisk in the confectioners sugar until combined.
- Add in water until the icing is smooth and desired consistency for drizzling.
- Drizzle over the pastries.
- Sift lighty with confectioners sugar if desired.
Nutrition Facts : Calories 579.8, Fat 36.9, SaturatedFat 14.2, Cholesterol 35.7, Sodium 205.9, Carbohydrate 57.4, Fiber 2.8, Sugar 26, Protein 7.8
CHOCOLATE CROISSANTS
From time to time, we have stuffed French toast made from rich buttery brioche. One Father's Day when I wanted to make it for my husband, the store was out of brioche, so I tried croissants instead. They turned out to be even simpler to use.
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Cut a slit into the side of each croissant; fill with about 2 tablespoons chocolate chips. In a shallow bowl, combine the sugar, cornstarch and cinnamon; whisk in milk until smooth. Whisk in the eggs, cream and vanilla. , Dip croissants into egg mixture. Place in two greased 15x10x1-in. baking pans. Bake at 400° for 7-9 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 451 calories, Fat 24g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 483mg sodium, Carbohydrate 50g carbohydrate (23g sugars, Fiber 3g fiber), Protein 10g protein.
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- In the bowl of a stand mixer with the paddle attached add the yeast to the warm water. Add the sugar, powdered milk, flour and salt.
- Mix until it starts to come together and the dough starts to pull away from the sides of the bowl. Add the dough hook and knead for about 5 minutes. The dough will be sticky – don’t worry. More flour will be added later as you roll in the butter.
- Cover the bottom of a large, heavy duty baking sheet with parchment paper. Flour the parchment. Take the dough out of the bowl and spread it evenly over the parchment in a rectangular shape. Cover with plastic or foil and refrigerate for 45 minutes.
- Take the butter and toss it into the bowl of a stand mixer to break it up and make it spreadable. Alternatively, put it into a bowl and break it up with a large spoon. Place it between two pieces of wax paper and roll it out to about a 13″ x 12″ rectangle. Place the butter in the refrigerator until the dough has finished it’s time. The dough and the butter should be about the same consistency when you go the next stage which is called “rolling in.”
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