Chocolate Banana Croissant Panini Food

HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) RECIPE BY TASTY

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!

CROISSANT PANINI

Steps:

• Heat a panini grill. Divide 1-ounce (1/3 cup) smoked Gouda between 1 top and 1 bottom of a croissant. Sprinkle each half with 1 teaspoon Parmesan. Top each side with about 3 slices of Genoa salami (about 1 ounce of salami per sandwich, total.) Top 1 half of the sandwich with a small handful of arugula. Close the sandwich and continue with the remaining sandwiches. Grill the panini until the cheese melts, about 3 to 4 minutes.
• Cut each sandwich into thirds. Place the remaining arugula on a serving platter. Place the warm sandwich slices on the arugula. Serve hot.

CHOCOLATE-BANANA CROISSANT PANINI

Steps:

• Preheat an electric panini maker to medium.
• Lay the bottom half of each croissant, cut side up, on a clean work surface.
• Sprinkle with about two-thirds of the chocolate, dividing equally.
• Arrange the banana slices on top, then sprinkle with the remaining chocolate.
• Place the top half of each croissant, cut side down, on top.
• Place the sandwiches on the preheated panini maker and close the lid. Cook until the chocolate is melted and the tops are golden, 5 to 7 minutes.

CROISSANT PANINI

Steps:

• Heat a panini grill.
• Divide 1 ounce smoked gouda between 1 top and 1 bottom of a croissant. Sprinkle each half with 1 tsp Parmesan. Top each with about 3 slices of salami, top half of the sandwich with a small handful of arugula.
• Close the sandwich and continue with the remaining sandwiches. Grill the panini until the cheese melts, about 3 to 4 minutes.

CHOCOLATE BANANA CROISSANTS

Steps:

• Slice the croissant in half horizontally, place on a microwaveable plate.
• Cover both insides with your favourite chocolate nut spread.
• Place a layer of banana on one half of the croissant.
• Put the chocolate chips over the banana and cover with the other half of the croissant.
• Microwave on high for 1 minute. Remove and let stand for a couple of minutes before serving.
• Yummy! Enjoy!
• Note some microwaves may take 2 minutes, depending on the power.

CROISSANT PANINI

Steps:

• Heat a panini grill.
• Divide 1-ounce (1/3 cup) smoked Gouda between 1 top and 1 bottom of a croissant.
• Sprinkle each half with 1 teaspoon Parmesan.
• Top each side with about 3 slices of Genoa salami (about 1 ounce of salami per sandwich, total.)
• Top 1 half of the sandwich with a small handful of arugula.
• Close the sandwich and continue with the remaining sandwiches.
• Grill the panini until the cheese melts, about 3 to 4 minutes.
• Serve hot.