Flat Croissant Dipped in Chocolate
Check out our guide on making flat croissants with all our tips and tricks to make the going smooth and easy as peasy. Result? Only totally yummilicious caramel coated crispy on the inside amazingly flat croissants dipped in luscious chocolate and sprinkled with your favorite sprinkles! Nom, nom...
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 stale or soft croissants
- 1 1/2 sticks salted butter, 170g
- 3/4 cup honey, 250g
- 6 oz milk chocolate, 180g (or dark chocolate)
- 6 oz chocolate melting wafers, 180g
- 2 tbsp sprinkles, or chopped nuts, or crumbled freeze dried fruit
- parchment paper
- heavy weight like a cast iron pot
Instructions
- 1
Flatten croissants: Don't roll, use the rolling pin to press down from the middle out until the whole croissant has been pressed flat. Don't worry if the croissant bounces back a bit, that's normal.
- 2
Caramelize croissants: Heat up a non-stick pan over low heat. Divide butter into 12 equal pieces. Add 1 piece butter to pan and 1 tbsp honey. Let cook until honey butter caramelizes, turning amber colored.
- 3
Place one croissant onto the honey butter. Place a piece of parchment paper to completely cover the croissant before adding a heavy weight on top. Let cook for 2-3 mins or until the bottom of the croissant has turned golden and caramelized.
- 4
Lift the croissant from pan. Use spatula to move the honey butter to the middle of the pan before flipping and setting the croissant back into the pan. Place parchment paper and weight on again. Let cook another 2-3 mins or until the second side is golden and caramelized.
- 5
Place on a parchment paper lined tray to cool. Repeat for all croissants.
- 6
Prepare dipping chocolate: Chop up the chocolate and the melting wafers to small pieces. Prepare a double boiler by placing a stainless steel bowl over a small pot filled with 1 inch of water. The bowl should not touch the water. Heat the water until just simmering. Add chopped chocolate and wafers to the bowl. Stir occasionally until the chocolate is all melted.
- 7
Dip the croissants: Turn the heat setting to the lowest. Take croissants and dip in halfway. Use a spatula to help the chocolate get to where you want it to go. Do both front and back. Lift and shake the croissant lightly to remove extra chocolate. Place onto parchment paper lined tray to cool. It will take a couple of hours to cool completely.
- 8
Eat immediately for best effect. Or store in an airtight container for 1-2 days. If you're keeping it for longer I would put it in the fridge. Enjoy, enjoy!!