Revamp your afternoon snack with yeast croissants filled with chocolate cream

Though croissants are primarily known as a breakfast treat, enjoyed in quaint French cafés, they traditionally feature a crisp French pastry. In a slight twist on tradition, I've adjusted the recipe to use a simple yeast dough, filled with creamy chocolate. A quick fry in hot oil grants these delicious treats a delicate crispness, while the interiors remain soft and fluffy. It's a challenging task to resist these scrumptious desserts, which any French bakery would be proud to serve. Just a word of warning: stopping at just one may prove to be quite a difficult task!

Ingredients:

• Approximately 0.5 cup of warm water
• 1 egg
• About 1.5 oz of sugar
• 0.3 oz of dried yeast
• About 16 oz of wheat flour
• 1.5 oz of soft butter
• Approximately 5.3 oz of chocolate and nut cream
• 1 tablespoon of powdered sugar

Instructions:

Step 1: Combine an egg, sugar, and dried yeast with warm water and mix well using a whisk. Next, add the flour and knead the dough, incorporating the soft butter towards the end. Once mixed, cover the bowl with a clean towel and set it aside in a warm spot for an hour. This allows the yeast to react and the dough to rise.

Step 2: Once the dough has risen, roll it out on a counter dusted with flour and cut it into triangle shapes. A pizza cutter is the perfect tool for this task. Roll each triangle into a croissant and set them aside to rise for an additional 20 minutes.

Step 3: Carefully drop the croissants into hot, deep oil, frying for 4 minutes on each side. Be careful not to overcrowd the pot as this would drop the temperature of the oil, causing the pastries to boil rather than fry, which leads them to absorb fat. Once fried, remove the croissants from the pot and place them on a paper towel to drain any excess oil.

Step 4: Fill the cooled croissants with chocolate cream using a pastry syringe. Finally, dust them with powdered sugar, and your croissants are ready to serve. Enjoy!