Tuesday, February 16, 2010


St Valentine day and "croissant aux chocolate"...

What can be better? I wake up in the morning and I baked some puff pastry (croissant) with a whole piece of chocolate inside,  to have some for our coffee and later with tea. It was such a perfect day of peace, around the fireplace, short day of winter… warm and calm inside, dark and cold outside

Perfect day!

There are  lot of comments about the recipe, for my "croissant aux chocolate" ( chocolate puff pastry), so there you have it:
A week ago from St. Valentine day we went to the movies and have seen "it's complicated" with Meryl Streep and Alec Baldwin. A very funny, funny comedy, we really enjoy it.
In the movie, Jane (Meryl Streep) who spend many years in Paris,  baked some croissant aux chocolate and I realized how easy is to make. They looked delicious, and when we came home, I prepared ( I always have puff pastry and filo dough, in my freezer) and bake in a very short time some. They look deliciously and they taste amazing, especially if they are a little hot, and the chocolate is melting.

I started by breaking the chocolate of your choice (I like dark chocolate), in big squares, I found that using 2 pieces is better for a bi triangle of pastry dough,

My pictures are pretty explanatory, and I found a very good recipe in Internet:

Recipe courtesy Nigella Lawson, 2007
Prep Time:20 min


• 1 (13-ounce) packet ready rolled butter puff pastry

• 1 (100-gram) chocolate bar (milk or dark depending on taste)

• 1 egg beaten


Preheat the oven to 425 degrees F.

Unfurl the sheet of pastry and then cut it into 4 or6 squares. Cut each square diagonally to give 2 triangles .

Put the triangle with the wider part facing you and the point away from you.

Break off small pieces of chocolate (approx.1 inch) to place about  3/4-inch up from the wide end nearest you. 2 pieces would give more warm chocolate.

Then carefully roll from that chocolate loaded end towards the point of the triangle.

You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.

Place the chocolate croissants on a lined baking tray and paint with the beaten egg.

Bake for 15-20 minutes until golden and puffy and exuberantly lovely.

print recipe

easy, no bake, CHOCOLATE MOUSSE CAKE /tort spuma de ciocolată fără coacere/

I found this adorable video, in romanian, at utube. Cristina and her cute little boy  is telling...