I'm brunching it up once again. Today, I'm spending some quality time with the Women Who Brunch crew. As you are reading this, it's quite likely that I'm getting pointers from Molly Ford on how to brand, grow, write and network for this here blog...all while sipping on a bellini. Why yes, I think I can handle that.
Is it poor form to bring croissants with me? I mean, these are pretty good so maybe that negates any potential social faux pas. I'm going to go with that. On the other hand, I cooooould just keep them and eat them all myself. I kinda like that idea too. Flaky croissant pastries paired with chocolate and almonds never get old.
Oh, and I made these the easy way. As in, I didn't make my own dough because I'm too cool for school (aka I can't focus long enough to do it). I popped open a package of refrigerated dough and I was on my way. Is there anything wrong with having freshly made chocolate almond croissants at your potentially-severely-burned-from-making-too-much-baked-bacon fingertips within minutes?
Didn't think so.
Easy Chocolate Almond Croissants
makes 8 croissants
- 1 package refrigerated croissant dough
- 1/4 cup semisweet chocolate chips
- 1/4 cup sliced almonds
- 1 egg, beaten
- extra sliced almonds for topping the croissants (optional)
- sugar for topping the croissants (optional)
1) Preheat the oven to 350 degrees F. Line a baking sheet with a sheet of parchment paper and set aside.
2) Lightly dust a flat surface with flour. Unroll the croissant dough and separate the dough into triangles. The dough should be perforated already to make this step easier.
3) Place the chocolate chips and almonds closer to the wider end of each croissant.
4) Begin rolling the croissants from the wider end toward the smaller end, making sure the chocolate and almonds remain enclosed in the dough.
5) Place the croissants on the prepared baking sheet.
6) Use a brush to apply the beaten egg on top of the croissant dough.
7) Top with sugar and/or sliced almonds, if using.
8) Bake for 12-15 minutes, or until the croissants are a deep golden brown.
9) Cool on pan or on a wire rack. Serve warm.