Singaporean-style Chocolate Croissant

Ingredients

In this Singaporean adaptation of Pain au chocolat, we incorporate local flavors and preferences. The original French croissant is known for its light and airy texture, while the Singaporean-style croissant is slightly denser and more substantial. Additionally, we use a higher ratio of chocolate filling to cater to the Singaporean love for rich and indulgent desserts. We alse have the original recipe for Pain au chocolat, so you can check it out.

• 2 sheets of ready-made puff pastry (400g) 2 sheets of ready-made puff pastry (400g)
• 200g dark chocolate, chopped 200g dark chocolate, chopped
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• 2 tablespoons granulated sugar 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 38g, 12g
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out the puff pastry sheets on a lightly floured surface to form a rectangle.
3. 3.
   Cut the pastry into triangles, with each side measuring approximately 10cm.
4. 4.
   In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring in between, until smooth.
5. 5.
   Add the sugar, melted butter, and vanilla extract to the melted chocolate, and mix well.
6. 6.
   Place a spoonful of the chocolate mixture onto the wider end of each pastry triangle.
7. 7.
   Roll the pastry from the wider end towards the pointed end, enclosing the chocolate filling.
8. 8.
   Place the rolled croissants on a baking sheet lined with parchment paper.
9. 9.
   Brush the croissants with the beaten egg wash.
10. 10.
    Bake in the preheated oven for 15-20 minutes, or until the croissants are golden brown and puffed up.
11. 11.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed according to the package instructions before using it. This will help achieve the desired flakiness in the croissants.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa content for a rich and intense flavor.

Tips & Tricks

• For an extra touch of sweetness, sprinkle some powdered sugar on top of the baked croissants before serving.
• Serve the Singaporean-style Chocolate Croissant warm for a gooey and melty chocolate experience.
• Experiment with different types of chocolate, such as milk or white chocolate, to vary the flavor of the croissants.
• If you prefer a lighter version, you can use a reduced-fat puff pastry or substitute part of the butter with margarine.
• Enjoy the croissants with a cup of hot coffee or tea for a perfect pairing.

Serving advice

Serve the Singaporean-style Chocolate Croissant as a delightful breakfast treat or as a sweet indulgence during afternoon tea. Pair it with a hot beverage of your choice for a complete experience.

Presentation advice

Arrange the freshly baked croissants on a serving platter, allowing the golden brown exterior to shine. Dust them with powdered sugar for an elegant touch. Serve them individually or in a basket lined with a cloth napkin for a cozy and inviting presentation.