Chocolate Croissants Recipe

How to Make Chocolate Croissants Recipe

Chocolate Croissants light, croissant roll is filled with delicious chocolate. We hope you will enjoy that.

Ingredients

Makes 8

300 g/ 10 Oz strong plain white flour

15 g/ ½ Oz fresh yeast or 7 g/ ¼ Oz dried yeast

1 tsp sugar

225 ml/ 8 FL Oz warm milk

100 g / 4 Oz plain chocolate, chopped

A little beaten egg to glaze

150 g/5 Oz butter

How to make chocolate croissants

1. Sieve the flour and salt into a bowl. Mix the fresh yeast and sugar and add to the lukewarm milk or sprinkle dried yeast in the milk with the sugar and leave until frothy. Melt 25 g/1 Oz of butter, and add to the flour; mix to a soft dough. Knead lightly, cover and leave to prove for 30 minutes.

2. Knead the dough again and roll into a rectangle. Divide the remaining butter into three portions. Dot one portion over the top two-thirds of the dough. Fold up the bottom third of the dough and then the top third down on this. Press the edges together, and give a quarter-turn to the dough. Roll out again and repeat the process twice more. Between each rolling, cover the dough and leave in a cool place for 10 minutes.

3. Heat the oven to 230C / 450/mark 8.

4. Roll the dough out thinly and cut into triangles with 15-cm bases and 23-cm sides. Place a few pieces of chocolate at the base of each triangle and roll up from the base. Curl the ends to form a crescent. Place on lightly greased baking sheets, cover and leave to prove for 20 minutes. Brush with beaten egg and bake for 15 minutes. Cool on a wire rack and eat freshly baked.

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Chocolate Horseshoe Ring Recipe

Ingredients for Chocolate Horseshoe Ring Recipe

225 g/ 8 Oz strong plain white flour

Pinch of salt

40 g / 1 ½ Oz butter

15 g/ ½ Oz fresh yeast or 7g dried yeast

1 tsp sugar

4 tbsp warm milk

1 egg, beaten

100 g/4 plain chocolate

50 g/2 Oz flaked almonds

50 g/2 Oz seedless raisins

175 g icing sugar

Grated chocolate to decorate

Preparation Method of Chocolate Horseshoe Ring

1. Sieve the flour and salt into a bowl. Rub in 25 g/1 Oz of the butter until the mixture resembles fine breadcrumbs. Mix the fresh yeast with the sugar and add to the lukewarm milk or sprinkle dried yeast with milk on the sugar and leave until frothy. Add to the flour with the egg and mix well. Knead until smooth, cover and leave to prove for 45 minutes.

2. Heat the oven to 220 C / 425 F/ mark 7.

3. Chop two-thirds of chocolate finely and grate the rest. Mix the chopped chocolate with the almonds and raisins. Knead the dough again and roll out into a rectangle 40 × 20 cm. Melt the remaining butter and use to brush over the dough. Sprinkle with the filling and roll up firmly, starting with one long side. Seal the edges by pinching firmly. Left onto a greased baking sheet and form into a horseshoe, with the join underneath. Cover and leave to prove for 30 minutes. Bake for 30 minutes. Cool on a wire rack. Melt the icing sugar with a little water and spread on top, and then sprinkle with grated chocolate. Leave to set. Now Chocolate Horseshoe Ring Recipe ready  to serve. 

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Chocolate and Hazelnut Cake Recipe

How to make Chocolate and Hazelnut Cake Recipe

Ingredients

Serves 10

• 100 g/ 4 Oz cup molasses
• ½ cup/ 100 g/ 4 Oz butter
• 1 ½ cups/ 175 g/6 Oz self-raising or plain flour with
•  ¾ tsp baking powder added
• 6 tbsp /50 g/2 Oz cocoa powder
• ½ cup /100 g/4 Oz brown sugar
• ¼ cup/50 Oz hazelnuts, chopped
• 2 eggs, beaten
• 1 tsp vanilla essence (extract)
• 150 m/ ¼ pint cream
• For Decoration
• 5/8 cup/ 150 ml / ¼ pint cream, whipped
• Chocolate flake

Preparation method

1. Line a 19 cm / 7 ½ inch round dish with greased waxed paper.

2. Rub the molasses and butter into the flour and cocoa. Stir in the sugar and hazelnuts. Beat in the other ingredients and spread mixture evenly in dish.

3. Cook for 6 minutes, giving dish half turn half-way through cooking time. Allow to cool for 10 minutes before turning our onto a wire rack to cool completely.

4. Decorate with rosettes of cream and chocolate flake.

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