Chocolate Croissant

[hillvalley]

Chocolate Croissant

This course is from the Cooking with/for Disabilities course in the eCGI.

When teaching a cooking class I often begin with a recipe for Chocolate Croisants. Sounds fancy, looks and tastes impressive, but is easy to do.

• 1 package of premade croissant dough
  
• 1 package of mini chocolate chips
  
• cooking spray
  
• aluminum foil
  
• baking sheet
  

1. Follow direction on package for preheating the oven. Change oven sign to HOT.

2. Cover baking sheet with aluminum foil. Spray foil with cooking spray (if package directions tell you to do so.

3. Place pieces of croisant dough on sheet.

4. Put 10 mini chocolate chips onto each piece of dough at the big end.

5. Roll dough carefully into croissant strips. If any mini chips fall out take off of the sheet and eat them!

6. Bake according to package directions. Remember to use oven mits whe taking the tray in and out of the oven.

7. Allow croissants to cool.

8. Enjoy and share with friends

Aluminum foil is used to cover the baking sheet for two reasons. First, it makes clean up much easier. If any chocolate spills out and subsequently burns, there is no need to worry about ruining the baking sheet, or having to scrub it later. Remember, this recipe has been KISSed. The sheet should still be cleaned, but the task will be much easier. Second, aluminum foil cools quicker than a regular baking sheet. This makes the removal of the croissants easier and safer

Keywords: Dessert, Healthy Choices, eGCI

( RG998 )