Party Stuffed Mini Croissants

Sweet-tooths (sweet teeth?), this one is for you. If you’re not a sweet-tooth, I’m not going to sugar coat it (pun intended) – back away now.

These bad boys look lovely, and they pack a sweet punch! They’re perfectly paired with a strong, bitter coffee or unsweetened tea. They make people say “Wow!” They will be the superhero at your next afternoon tea. And the best part? They’re easy like a Sunday morning. If you can chop apricots and melt chocolate, you can make these pretties.

Personally, I’m a savoury-tooth. Give me all the vegemite on toast! I’m the girl at the party who dodges the cupcakes and lollies, but will wolf down ten of Aunt Irma’s* famous homemade sausage rolls before anyone else even notices they’ve hit the table. But there’s something perfect about enjoying a tasty meal and then finishing it with a little sweet something. These croissants? These are my sweet something. Chocolate, nuts, fruit, marshmallows, honey, sprinkles – whatever your poison, it’s almost definitely on the ingredients list. And if not, hey, branch out and create your own flavour combos!

White chocolate, milk chocolate, dark chocolate – three types of chocolate, three yummy flavour combinations! Which will you sink your teeth into first?

Salted Chocolate and Toasted Marshmallow Stuffed Mini Croissants

Ingredients:

4 miniature croissants
140g milk chocolate
8 marshmallows
20g white chocolate
Pinch of sea salt
Sprinkles (not optional!)

1. Toast marshmallows one at a time and set aside to cool. (I use an unscented candle, but you can also use a cook’s blow torch). Once cool, cut each marshmallow in half.
2. Cut a slit in each croissant. Evenly stuff 4 marshmallow halves into each croissant, ensuring they are all tucked away inside. Press down lightly on croissants. Place croissants on a cooling rack with paper underneath – things are about to get messy!
3. Melt milk chocolate using your microwave or a double-boiler until smooth. Drizzle chocolate over croissants, then spread using a pastry brush. You want the top and sides of the croissant completely covered, and if possible, you want to seal it closed with the chocolate.
4. Place croissants in the fridge for 10 minutes, or until chocolate is set.
5. Melt white chocolate. Drizzle quickly over croissants in a back-and-forth motion.
6. Sprinkle sea salt and sprinkles over the top. Place in fridge for 10 minutes or until white chocolate is set. Serve.

White Chocolate, Apricot & Pistachio Stuffed Mini Croissants

Ingredients

4 miniature croissants
150g white chocolate
80g dried apricots, finely chopped
1.5 tbs honey
2 tbs pistachios, roughly chopped

1. Combine dried apricots and honey.
2. Cut a slit in each croissant. Evenly stuff apricot mixture into each croissant, ensuring the filling is tucked away inside. Press down lightly on croissants. Place croissants on a cooling rack with paper underneath.
3. Melt white chocolate using your microwave or a double-boiler until smooth. Drizzle chocolate over croissants, then spread using a pastry brush. You want the top and sides of the croissant completely covered, and if possible, you want to seal it closed with the chocolate. Top with chopped pistachios.
4. Place croissants in the fridge for 10 minutes, or until white chocolate is set. Serve.

Dark Chocolate, Jam & Coconut Stuffed Mini Croissants

Ingredients

4 miniature croissants
8 tsp strawberry jam
140g dark chocolate
4 tbs toasted coconut flakes

1. Cut a slit in each croissant. Spoon strawberry jam into croissants and spread evenly. Press down lightly on croissants. Place croissants on a cooling rack with paper underneath.
2. Melt dark chocolate using your microwave or a double-boiler until smooth. Drizzle chocolate over croissants, then spread using a pastry brush. You want the top and sides of the croissant completely covered, and if possible, you want to seal it closed with the chocolate. Top with coconut flakes.
3. Place croissants in the fridge for 10 minutes, or until chocolate is set. Serve.

 

There you have it. Stuffed mini croissants, three ways. The favourite in our house was the salted chocolate and toasted marshmallow combo. What will your favourite be?

Have you got any awesome flavour combo ideas? Let us know in the comments!

 

* I don’t actually have an Aunt Irma, but if I did, I bet she would make a rockin’ sausage roll