Crispy Croissant Bites with Chocolate Cream Filling

Ingredients

For the Croissant Bites:

1 sheet puff pastry, thawed but cold

1 egg (for egg wash)

1 tbsp whole milk

2 tbsp granulated sugar

For the Chocolate Cream Filling:

1/2 cup heavy cream, chilled

1/4 cup mascarpone cheese

3 tbsp cocoa powder

1/4 cup powdered sugar

1/2 tsp vanilla extract

For the Chocolate Drizzle:

1/4 cup semi-sweet chocolate chips

1 tsp coconut oil

For Garnish:

1 tsp cocoa powder

1/4 cup hazelnuts, toasted and crushed

Directions

Preheat oven to 400°F and line a baking sheet with

parchment paper.

Cut the puff pastry sheet into 2-inch squares.

Whisk the egg and milk to create an egg wash; brush

each square lightly and sprinkle with granulated sugar.

Bake for 12 to 15 minutes until the pastry is puffed and

deep golden brown.

While the pastry cools, whip the heavy cream,

mascarpone, cocoa powder, powdered sugar, and vanilla

until stiff peaks form.

Transfer the chocolate cream to a piping bag fitted with

a small round tip.

Use a skewer to poke a hole in the side of each puff

pastry bite and pipe the cream into the center until full.

Melt the chocolate chips and coconut oil together in 20-

second intervals in the microwave until smooth.

Drizzle the chocolate over the bites and top with crushed

hazelnuts.

Dust lightly with extra cocoa powder before serving.