Chocolate Croissants and Danish pastry
INGREDIENTS:
-2 sheets of puff pastry
-4T pie apples
-1t castor sugar
-4T thick custard
-4 choc melts
-1/4 cup milk, for glazing
METHOD:
1. Preheat the oven to 180°C. Grease an oven slide
2. Cut pastry sheet into 4 equal squares. Cut apples into small pieces and mix with the sugar
Danish Pastry:
1. Take 2 of the squares and make a slit in each corners diagonally about 2cm long
2. In the centre of these squares, place 1 tablespoon of custard and 1 tablespoon of apples.
3. Brush the edges of the pastry with milk and fold in to the cut lines to make a decorative edge. Place on baking tray
Croissants:
1. With the remaining two squares of pastry, fold over to form a triangle shape.
2. Place choc melts in the centre of the long side of the triangle, Roll pastry over the choc melts, starting with the longest side. Use milk to stick the pointed part of the triangle down.
3. Wrap croissant around your finger to give it its crescent shape. Glaze with milk and place on baking tray
4. Bake in the oven until golden brown and puffy for 10-15 minutes
5. Allow to cool slightly before serving
-2 sheets of puff pastry
-4T pie apples
-1t castor sugar
-4T thick custard
-4 choc melts
-1/4 cup milk, for glazing
METHOD:
1. Preheat the oven to 180°C. Grease an oven slide
2. Cut pastry sheet into 4 equal squares. Cut apples into small pieces and mix with the sugar
Danish Pastry:
1. Take 2 of the squares and make a slit in each corners diagonally about 2cm long
2. In the centre of these squares, place 1 tablespoon of custard and 1 tablespoon of apples.
3. Brush the edges of the pastry with milk and fold in to the cut lines to make a decorative edge. Place on baking tray
Croissants:
1. With the remaining two squares of pastry, fold over to form a triangle shape.
2. Place choc melts in the centre of the long side of the triangle, Roll pastry over the choc melts, starting with the longest side. Use milk to stick the pointed part of the triangle down.
3. Wrap croissant around your finger to give it its crescent shape. Glaze with milk and place on baking tray
4. Bake in the oven until golden brown and puffy for 10-15 minutes
5. Allow to cool slightly before serving