CHOCOLATE BANANA CRESCENT ROLLS
Check out this super easy recipe for the best banana crescent rolls recipe from Delish.com.
Categories Chocolate Banana Crescent Rolls chocolate banana pillsbury crescents easy recipe easy breakfast easy dessert chocolate stuffed
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 375° and line a large baking sheet with parchment paper.
- Unroll crescent roll dough and separate dough into 8 triangles. Spread melted chocolate over each triangle, leaving a thin border of dough around the edges. Top each with a piece of banana and roll up.
- Brush each roll-up with egg wash then sprinkle with cinnamon sugar. Spread them out on baking sheet and bake until the roll-ups are golden, about 20 minutes.
BANANA CHOCOLATE CROISSANT BREAD PUDDING
This Croissant Bread Pudding combines mouthwatering chocolate and bananas flavors while using up your leftover croissants. This easy dessert is delicious served warm out of the oven.
Provided by Cindy
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Grease a 9-inch square baking pan and set aside.
- In a medium bowl, beat the softened cream cheese with the sugar, eggs and vanilla until smooth and creamy. Whisk in the milk and set aside.
- On a work surface, cut the croissants roughly into 1-inch pieces. Place HALF of the pieces into the prepared pan along with all the banana slices.
- Top with the remaining croissant pieces and chocolate chips. Pour the cream cheese mixture evenly into the pan, soaking as many of croissant pieces as possible.
- Place the pan into the oven to bake for 30-35 minutes until the surface is golden and puffy.
- Remove from oven and cool in the pan for 10 minutes or more. Serve with optional ice cream and chocolate sauce.
Nutrition Facts : Calories 335 kcal, Carbohydrate 41 g, Protein 7 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 71 mg, Sodium 258 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving
CROISSANT WITH BANANA-CHOCOLATE FILLING
The Croissant with Banana-Chocolate Filling recipe out of our category pastry! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Dessert
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Chop the chocolate. Peel the banana and dice finely.
- Roll out the puff pastry to 3-4 mm thin, cut into rectangles (about 20 x 12 cm) (approximately 5 x 5 inches), and cut each rectangle diagonally into triangles. Place the banana cubes and half of the chocolate cubes over each pastry traingle. Roll up the traingles to form the croissants.
- Place the croissants on a baking sheet lined with parchment paper. Mix the egg yolk with the milk and brush the croissants with it. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 15-20 minutes.
- Remove the croissants from the oven and leave to cool on a wire rack.
- To decorate, chop the rest of the chocolate and melt in a bowl over a hot water bath. Stir in the cream and drizzle over the baked croissants.
Nutrition Facts : Calories 507.41 kcal, Fat 48.6 g, SaturatedFat 29.94 g, Protein 12.99 g, Carbohydrate 31.45 g, Sugar 0 g, Cholesterol 62.25 mg
CHOCOLATE BANANA CROISSANTS
A simple delicious breakfast croissant, make one or as many as you wish! The ingredients listed are for one serving.
Provided by Elly in Canada
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Slice the croissant in half horizontally, place on a microwaveable plate.
- Cover both insides with your favourite chocolate nut spread.
- Place a layer of banana on one half of the croissant.
- Put the chocolate chips over the banana and cover with the other half of the croissant.
- Microwave on high for 1 minute. Remove and let stand for a couple of minutes before serving.
- Yummy! Enjoy!
- Note some microwaves may take 2 minutes, depending on the power.
Nutrition Facts : Calories 404.4, Fat 17, SaturatedFat 10.9, Cholesterol 38.2, Sodium 204.2, Carbohydrate 59, Fiber 5, Sugar 27.3, Protein 6.6
CHOCOLATE CROISSANTS
From time to time, we have stuffed French toast made from rich buttery brioche. One Father's Day when I wanted to make it for my husband, the store was out of brioche, so I tried croissants instead. They turned out to be even simpler to use.
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Cut a slit into the side of each croissant; fill with about 2 tablespoons chocolate chips. In a shallow bowl, combine the sugar, cornstarch and cinnamon; whisk in milk until smooth. Whisk in the eggs, cream and vanilla. , Dip croissants into egg mixture. Place in two greased 15x10x1-in. baking pans. Bake at 400° for 7-9 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 451 calories, Fat 24g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 483mg sodium, Carbohydrate 50g carbohydrate (23g sugars, Fiber 3g fiber), Protein 10g protein.
CHOCOLATE CROISSANT BREAD PUDDING
I love bread pudding and I love chocolate croissants. Why not combine them? My daughters love chocolate, so this was a winner in my house. It's like a combination of a soft-brownie-cakey-chocolate-chip-cookie with a bit of a creamy texture inside. It tastes good warm, as all melted chocolate desserts do, but even better cooled. My daughters couldn't wait to eat, so good luck holding out for it to cool.
Provided by MichelleD
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
- Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
- Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
- Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and sift powdered sugar over each.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 33.9 g, Cholesterol 89.5 mg, Fat 18.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 168.5 mg, Sugar 23.9 g
EASY CHOCOLATE PUFF PASTRY CROISSANTS
For croissant lovers..this is a very easy and elegant dessert, puff pastry filled with chocolate, then drizzled with a smooth chocolate glaze on the top.
Provided by Kittencalrecipezazz
Categories Dessert
Time 35m
Yield 8 pasteries
Number Of Ingredients 8
Steps:
- Set oven to 350°F.
- Grease 2 baking sheets.
- Unfold one sheet of puff pastry onto a lightly floured surface, then roll out to make a 10-inch square.
- Cut into four even squares.
- Place 2-3 tablespoons milk chocolate baking chips in the center of each square.
- Brush the edges lightly with the beaten egg.
- Fold each square into triangles, press the edges to seal.
- Place on the baking sheets 2-inches apart.
- Repeat with remaining puff pastry sheet.
- Bake for about 15-17 minutes or until puffed and golden brown.
- Cool on baking sheets for about 3 minutes, then remove to wire racks to cool completely.
- In a small microwave-safe bowl melt the 2 ounces semisweet chocolate with 2 tablespoons butter on HIGH for about 25-30 seconds, stirring once and until smooth. until smooth.
- Stir/whisk in the confectioners sugar until combined.
- Add in water until the icing is smooth and desired consistency for drizzling.
- Drizzle over the pastries.
- Sift lighty with confectioners sugar if desired.
Nutrition Facts : Calories 579.8, Fat 36.9, SaturatedFat 14.2, Cholesterol 35.7, Sodium 205.9, Carbohydrate 57.4, Fiber 2.8, Sugar 26, Protein 7.8
HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) RECIPE BY TASTY
Here's what you need: flour, water, milk, sugar, salt, instant dry yeast, unsalted butter, cold unsalted butter, egg, sweetened chocolate bar
Provided by Alix Traeger
Categories Breakfast
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
- Once the dough starts to clump, turn it out onto a clean counter.
- Lightly knead the dough and form it into a ball, making sure not to over-knead it.
- Cover the dough with plastic wrap and refrigerate for one hour.
- Slice the cold butter in thirds and place it onto a sheet of parchment paper..
- Place another piece of parchment on top of the butter, and beat it with a rolling pin.
- Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
- Transfer the butter layer to the refrigerator.
- To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
- Roll out each corner and form a 10-inch (25 cm) square.
- Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
- Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
- Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
- Roll out the dough on a floured surface until it's 8x24 inches (20x61 cm).
- Fold the top half down to the middle, and brush off any excess flour.
- Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
- Cover and refrigerate for one hour.
- Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
- After the final turn, cover the dough with plastic wrap and refrigerate overnight.
- To form the croissants, cut the dough in half. Place one half in the refrigerator.
- Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
- With a knife, trim the edges of the dough.
- Cut the dough into 4 rectangles.
- Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
- Place the croissants on a baking sheet, seam side down.
- Repeat with the other half of the dough.
- Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
- Place the croissants in a warm place to rise for 1-2 hours.
- Preheat oven to 400°F (200°C).
- Once the croissants have proofed, brush them with one more layer of egg wash.
- Bake for 15 minutes or until golden brown and cooked through. Serve warm.
- Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 76 grams, Fat 37 grams, Fiber 3 grams, Protein 11 grams, Sugar 20 grams
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