Basically, İt's That Simple, Bon_Appetit

Basically, İt's That Simple

“Choc Bar Puffs” Are As Close to Homemade Chocolate Croissants As I’m Going to Get

Nadiya Hussein’s version requires only three ingredients (which is about all I have energy for).

11/24/2020 10:14:00 PM

'Nadiya Hussein's version requires only three ingredients (which is about all I have energy for).'

Nadiya Hussein’s version requires only three ingredients (which is about all I have energy for).

AdvertisementOn a lightly floured piece of parchment paper, roll out one sheet of puff pastry (you can keep the other one on the baking sheet; stow in the fridge if it’s getting sticky). Your goal is to get the dough big enough that it can fit 15 of the chocolate pieces—five across and three down—with about ½ inch of pastry in between. (Yes, you will have one extra chocolate bar half. I’m sure you know what to do with that.)

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Once the chocolate is snug on its squishy mattress, transfer the pastry to a baking sheet (parchment and all), shove it in the fridge, and roll your second piece. You want it to be slightly bigger than the first one—it’s going over the top. Take the baking sheet out of the fridge, arrange the chocolate pieces, then brush all of the visible dough with egg wash. Egg wash is the glue that holds the pastry sheets together, so be diligent. Place the second piece of pastry on top of the first and press gently so the dough adheres on all four sides and in the chocolate gaps. Let the baking sheet hang out in the fridge while your oven heats to 400°F.

Final stretch! Transfer the pastry-chocolate sandwich to the cutting board (again, use the parchment to assist you), trim the perimeter so it’s neat, and cut between all of the chocolate bars so that you have 15 rectangles. At this point you can freeze the pastries (in a single layer on a lined baking sheet; transfer to a bag when frozen solid) if you’re not ready to bake them. Otherwise, distribute them among two parchment-lined pans, brush generously with egg wash, sprinkle with flaky salt (optional but recommended), and bake for 20–25 minutes, rotating the pan halfway through, until deeply golden and delightfully puffy. (Once they’re cool, you can also freeze them at this stage.)

Dust any you’re going to serve with cocoa powder (also optional but recommended) and eat while slightly warm so that the chocolate is gooey. Dip them in hot cocoa! Save some for breakfast! They’re Read more: Bon Appétit »

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At first i thought they were homemade poptarts Yum! Shame on you! 🤤🤤🤤🤤😂 There's a fresh (with palm oil not margarine) puff pastry at lidl that is ready to bake in a sec, great shortcut when one has pastry cravings 🙈 👀 frstldly23 Orchidland2 Try high quality saffron with us. Message us for free samples in UK.

A chocolate bar, a package of frozen puff pastry, and one egg now earn a page on your site as a *recipe* ? *shakes head* CondeNast needs to look into where they went wrong at BA