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Made these tonight. Brilliant hack to get the materials assembled quickly, too. I watched a video online that illustrated if you buy store grade puff pastry, roll it out a bit, and crush up a Flaky chocolate bar to sprinkle over the middle of it, you two can cut up the triangles and roll the croissants in no time at all.<\/p>\n
![\"\"](\"http:\/\/auntiestacey.com\/wp-content\/uploads\/2022\/09\/flaky.png\")
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I baked five in the air fryer as a test of temps and times, and while I was doing there, three were sitting on the counter the whole time. What I didn’t realise was how much bigger they would be once I baked them because they had 20 mins to proof. Nice.<\/p>\n
I used a liner in the basket and sprayed a bit of oil down for the bottoms to brown, and added a bit to the tops while using a pastry brush to make sure I got good coverage.<\/p>\n
![\"\"](\"http:\/\/auntiestacey.com\/wp-content\/uploads\/2022\/09\/PXL_20220907_002037808.jpg\")
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I baked them at 350* for 12 mins, jacked up the heat to 400* and baked them another 6 mins to get them to an internal temp of 205* – 210*. (This ensures the middles don’t come out undercooked.) But I think the next time I do these, I will bake them at 325* for 15 mins and then play with the temp for a bit of browning. I think I went too far with this batch.<\/p>\n
Don’t overdo the time and temp because you will burn the chocolate as you attempt to brown the outside. The goal is to cook the croissants about 170*, and then go after the colour.<\/p>\n
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Made these tonight. Brilliant hack to get the materials assembled quickly, too. I watched a video online that illustrated if you buy store grade puff pastry, roll it out a bit, and crush up a Flaky chocolate bar to sprinkle … Continue reading