Flat Croissant

 

I saw this for the first time about a month ago at a bakery. It cost $5 for one and my daughter and I wanted to try to see if we could make this with store-bought croissants. The version we made was definitely more affordable. Next time we make this, will just make sure not to burn the croissants (use medium heat and periodically check when cooking) and dip it in dark chocolate.

 

This is what we did:

1.      Flattened croissant with rolling pin.

2.      Heated frying pan on medium heat and melted some butter in the pan.

3.      Placed croissant in pan and coated both sides with butter. Then sprinkled both sides with granulated sugar.

4.      Then placed a sheet of parchment paper and press down with smaller heat proof soup pan; cooked and pressed the croissant down for about 2min. Periodically check that it is not burning.

5.      Flip over and do the same, placing a parchment paper on top, press smaller soup pan on top and cook for another 2 min.

6.      Remove from pan and sprinkle with sugar or glaze with chocolate.  

 

Chocolate Dipped Flat Croissant with Matcha - Cook with Chopsticks

EQUIPMENT

2 Pan non-stick and cast iron (only used 1 frying pan and smaller soup pan)

Cutting board

Knife

Medium bowl heat proof

Measuring spoons

Parchment Paper

Rolling Pin

 

INGREDIENTS

 

1 croissant day old, from Costco

1 tbsp unsalted butter

1 tsp sugar divided

1 cup chocolate chopped, about 175 grams

2 tbsp cream

 

INSTRUCTIONS

Prepare the croissant. Working with one croissant at a time, flatten the pastry with a rolling pin.

 

Cook the flat croissant. Preheat a large, non-stick pan over low-medium heat. Add 1 tbsp of unsalted butter and swirl it to coat the bottom of the pan. Place the croissant in the pan and coat both sides with butter. Sprinkle 1/2 tsp of sugar on each side of the croissant. Cover with a sheet of parchment paper and a cast iron pan to flatten the croissant. Cook 2 minutes, flip and cook for another 2 minutes until caramelized and crispy. Remove from pan. Repeat if making additional croissants.

 

Make the ganache. Chop the chocolate into small pieces. Place the chocolate and cream in a heatproof bowl. Heat in a microwave for 30 second increments. Gently stir the chocolate and cream together until the chocolate is completely melted and the mixture is smooth and glossy. Mine took 1.5 minutes. There is enough to dip at least 3 croissants.

 

Finish and serve. Hold each croissant and dip it halfway into the chocolate dip, allowing any excess chocolate to drip off. Spoon if you need. Place the chocolate-dipped croissants on parchment paper-lined baking sheet. Sprinkle matcha powder over the chocolate-dipped portion of the croissants while it's still wet. If desired, set in refrigerator for 15 minutes. Enjoy!