Angy`s Chocolate Croissant with Chilli
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 180 g flour, (type 405)
- 70 g almond (s)
- 0.5 ½ chilli pepper (s)
- 125 g butter
- 1 pinch (s) salt
- 50 grams sugar
- 1 egg (s)
- 1 egg yolk
- 1 tablespoon cocoa powder
- 3 tablespoon chocolate, grated
For the glaze:
- 150 g couverture
- possibly chili powder
Print Recipe
Pin Recipe Instructions
- Dice the chilli pepper very small or grind it finely with the sugar in a blender. Make a shortcrust pastry from all the dough ingredients and leave to rest for at least 30 minutes.
- Shape the dough into small croissants and bake them in a preheated oven, electric stove 180 ° C for 12-15 minutes, convection 160 ° C for 10-15 minutes.
- Let the baked croissants cool down. Melt the couverture and dip the tips of the croissants into the couverture and let them dry.
- Tip: Add 1/2 teaspoon of chili powder to the liquid couverture!
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