I seriously have one of these at least three times a week and if I'm super lucky my mère d'accueille (host mom) leaves them for breakfast. I have already been scheming how I'm going to get my fix when I'm back in America. I've been looking around and this seems like an easy option that will taste a little more authentic than crescent rolls and chocolate (my original idea).
Ingredients:
- 2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
- 1 large egg beaten to blend with 1 tablespoon water (for glaze)
- 4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2x3/4-inch pieces
Preparation:
Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down.
Preheat oven to 400°F. Brush tops of pastry rolls with remaining egg glaze. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.
So if anyone tries this before I get home next week let me know how it works out. Until then I will be stuffing my face with the real thing. 
No comments:
Post a Comment