Twice Baked Chocolate Croissant Recipe
hazelnut ganache, cacao nib, chocolate curls
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Ingredients
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Croissant Base
Hazelnut Ganache
Toppings
Method
Preparation
- 1
Prepare the Croissants
Preheat your oven to 350°F (175°C). Slice each chocolate croissant in half lengthwise and place them on a baking sheet.
- 2
Make the Hazelnut Ganache
In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and add the dark chocolate, stirring until melted and smooth. Mix in the hazelnut spread and finely chopped hazelnuts until well combined.
Baking
- 3
Fill and Bake
Spread a generous amount of hazelnut ganache onto each half of the croissant. Close the croissants and add a little more ganache on top. Dot with unsalted butter and bake in the preheated oven for 10-15 minutes, until golden and crispy.
Finishing Touches
- 4
Add Toppings
Remove the croissants from the oven and let them cool slightly. Top with cacao nibs and chocolate curls before serving.
