Chocolate Croissant Recipe With Crescent Rolls

Separate dough into 8 triangles. Divide the cream cheese into eight pieces and put one down on the wider edge of each crescent.


Chocolate Croissants Baked Goods Food Chocolate Croissant

Roll up from the wide end.

Chocolate croissant recipe with crescent rolls. Add milk and mix until combined. Roll dough up over the chocolate toward the top short edge to form a croissant with the seam at the bottom. Fold one end over the chocolate.

Place 2 chocolates at center of wide end of each triangle; Let stand 20 minutes or. Share the chocolate chips among all eight crescents.

Pour evenly over croissant pieces. Preheat the oven to 375f. Brush the rectangles with the egg wash.

Place a scant tablespoon full of the mascarpone cheese mixture on the large end of the triangle and pat down. Repeat with the remaining 5 dough pieces. Place point side down on a greased baking sheet;.

Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Add the salt and sugar to one side of the bowl and the yeast to the other. Remove crescent roll dough from package, unroll, and separate into 8 triangles.

On a parchment lined baking sheet, open the crescent roll cans and seperate into four squares. Roll the dough up from the wide end of the triangle to the pointed end keeping the point centered so it falls across the top of the croissant. Arrange candy bar pieces evenly over triangles;

Add the water and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes. Put the flour into a bowl of a mixer fitted with a dough hook. Repeat this for each piece of dough.

Use your fingers to pinch together the seams of the triangles to form tight squares. All you need is a refrigerated roll of croissants (i used pillsbury crescents), 4 ounces of cream cheese, and ¼ cup of chocolate chips. The dough should be fairly stiff.


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