Mini Chocolate Croissants Recipe & How to Bake Guide

INGREDIENTS:

1 sheet frozen puff pastry, thawed (overnight in the refrigerator)

Flour, for dusting

1/4 cup semi-sweet chocolate chips

1 large egg, beaten

Sugar, for sprinkling

HOW TO BAKE:

1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

2. Dust work surface with flour and lay out one sheet of puff pastry, vertically. Cut the puff pastry in half, width-wise. Using a kitchen ruler, make indentations on both the base and the top of the puff pastry at two inch intervals. Using these indentations as guides, cut the puff pastry into 8 long triangles (each one will have a two inch base). Repeat with the second sheet of pastry. *

3. Place several chocolate chips just above the base of each triangle. Fold the base of the pastry over the chocolate chips and continue to roll it into a crescent roll. Repeat with remaining pastry and chocolate.

4. Place croissants on baking sheet, seam-side down, and place the pan in the refrigerator, until the dough firms up again. If needed, they can be stored for up to a day before they are baked, and in this case it is best to cover them in plastic wrap. ** Just before baking, remove croissants from refrigerator, brush with beaten egg, and sprinkle lightly with sugar.

5. Bake until pastries are golden brown, about 15 minutes.

Source: Confessions Of A Picky Eater

Comments

Pinikpikan Recipe & How to Cook Guide

INGREDIENTS: 1 whole chicken ginger pepper chayote 1/4 kilo Etag 2 cups of rice wine HOW TO COOK: 1. Pick the best chicken. It is better to have native chickens but if it is not available then you can use any alive chicken available. 2. Beat the chicken alive until the chicken dies. Beating the chicken is believed to make the chicken tastier. 3. Remove the feather. 4. Burn the remaining feathers of the chicken. This would add flavor as well in the soup of the chicken. Cooking Process Cooking Pinikpikan is somewhat similar to cooking Tinola. 1. Boil the chicken with the spices like ginger and pepper until the chicken is cooked. 2. Add Etag and continue boiling it until etag is cooked. 3. Upon adding the Etag add the 2 cups of rice wine. 4. Once etag is cooked then add chayote. 5. Served while hot. Please note that you have to make sure to have add more water to make sure it will last until the chicken is cooked. Sou...

Rosquillos Recipe & How to Bake Guide

INGREDIENTS: 6 cups flour 1 cup sugar 3 tsp baking powder 1 cup white wine 1 cup vegetable oil 1 cup vegetable shortening 2 tbsp anise extract HOW TO BAKE: 1. In a mixing bowl combine sugar, vegetable shortening, vegetable oil and baking powder. 2. When mixed, add anise extract and stir. 3. While stirring continuously add flour until dry or crumbly. 4. Use hands to mix together dough. Divide the dough into small pieces and flatten it on a floured table. 5. Use a flower shaped cookie cutter and cut the portions. 6. Lay the cut dough on a baking tray and set aside. 7. Pre-heat oven to 325 degrees Fahrenheit and bake cookies for 15 to 18 minutes. 8. Once cooked set aside and let it cool to prevent it from breaking down when removed from the tray. Source: Lokal Kusinero

Sizzling Chicken a la Pobre (Recipe and How to Cook)

SERVES 4 to 6 PREP TIME 20 minutes COOKING TIME 30 minutes INGREDIENTS olive oil for frying 1/2 cup chopped garlic 2 tbsp. soy sauce 2 tbsp. knorr liquid seasoning 1 tbsp. calamansi juice 1 tsp. marjoram 1 tsp. thyme 1tsp. ground pepper salt, to taste 500 grams boneless chicken thigh fillets, with skin on buttered carrots, corn, and mashed potatoes, to serve GRAVY 2 tbsp. butter 2 tbsp. all purpose flour 2 cups water 1 knorr chicken cube 1 tbsp.knorr liquid seasoning HOW TO COOK 1 Heat oil in a frying pan and fry garlic until golden brown. Strain and set aside 2 Combine soy sauce, liquid seasoning, calamansi juice, marjoram, thyme, pepper, and salt in a bowl. Add chicken and rub sauce evenly. Marinate for at least 15 minutes 3 Make the gravy: Melt butter in a skillet. Add flour and cook for 1 minute. Add water and chicken cube; mix well...

Food Recipe Notebook

Search This Blog