Rich chocolate with bits of hazelnut baked in a flaky croissant and drizzled with bourbon infused chocolate sauce- heaven!
I’m a huge fan of pastries. Give me a hot cup o’joe and I can eat as many as you put in front of me. It’s as addiction, really. One of my favorite pastries is a flaky croissant, especially one that’s filled with chocolate. What could be better than that? One that’s filled with chocolate hazelnut spread and bits of roasted hazelnuts, of course! I’m not going to lie, the croissants are amazing, but the bourbon sauce is even better, especially since it’s made with Pacari Chocolate. The folks at Pacari were kind enough to send me samples of their luscious chocolate, which is pretty amazing. All of the ingredients are 100% organic and produced according to fair and equitable standards. Pacari partners directly with small-scale cacao growers to preserve their traditional way of farming, thereby safeguarding the biodiversity of cacao in Ecuador. I think that makes Pacari pretty amazing, too.
Did you know that this week is #BrunchWeek? I’ve joined forces {for good, not evil} with 29 other bloggers to bring you amazing Mother’s Day brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone! Plus, there’s a huge giveaway! We are giving away tons of amazing prizes, and I know you won’t want to miss it! {Scroll to the bottom of the page to enter}
Scroll to the bottom of the page to see this recipe and the other amazing recipes being shared today!
Huge thanks to our hosts Terri from Love and Confections and Shaina from Take A Bite Out Of Boca for all their hard work!
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Blueberry Sangria from Love and Confections.
Spring-Infused Lemon Drop from Culinary Adventures with Camilla
Bloody Margarita from The Suburban Soapbox
BrunchWeek Egg Dishes:
Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip.
Crab Cake Eggs Benedict from The Redhead Baker.
Fried Eggs with Kale and Mushrooms from Hip Foodie Mom.
Chimichurri Breakfast Sandwich from Healthy Delicious.
Asparagus, Brie and Smoked Salmon Omelet from girlichef.
Braised Leeks with Poached Eggs from Jane’s Adventures in Dinner.
BrunchWeek Breads, Grains and Pastries:
Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen.
Avocado Toast Bar from Sarcastic Cooking.
Mocha Nut Granola from greens & chocolate.
Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life.
Berry Cacao Nib Scone Cakes from The Spiffy Cookie
Spiced Pear Oatmeal from Making Miracles.
Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake.
Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm.
Vanilla Orange Scones from Sew You Think You Can Cook.
Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon.
Cherry Vanilla Almond Granola from Cupcakes & Kale Chips.
Mini Chocolate Chip Muffins from My Catholic Kitchen.
Macadamia Nut Crusted French Toast with Spiced Pineapple Syrup from Cooking in Stilettos.
Maple Cinnamon Scones from Pink Cake Plate
BrunchWeek Main Dishes:
Breakfast Wraps from Big Bear’s Wife.
Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine.
BrunchWeek Fruits, Vegetables and Sides:
Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca.
Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy.
BrunchWeek Desserts:
Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It’s Yummi.
Lemon Bars from Chelsea’s Messy Apron.
Chocolate Walnut Macarons with Salted Caramel from Baking a Moment.
Rich chocolate with bits of hazelnut baked in a flaky croissant and drizzled with bourbon infused chocolate sauce- heaven!
25 minPrep Time
15 minCook Time
40 minTotal Time
Yields 8
Save RecipeIngredients
- 1 package puff pastry, thawed according to directions
- 1 cup chocolate hazelnut spread
- 1/2 cup finely chopped hazelnuts
- 1/2 cup butter
- 1/2 cup half and half
- 2 tablespoons bourbon
- 1 tablespoon butter
- 8 ounces semi sweet chocolate, chopped {I used Pacari }
Instructions
- Preheat oven to 425 degrees
- Line two baking sheets with parchment paper
- Stir chocolate hazelnut spread and chopped hazelnuts in a small bowl until combined; set aside
- On a lightly floured surface, roll out one sheet of puff pastry into a 16 x 14 inch triangle
- Cut in half vertically, then in half again, horizontally, creating 4 8 x 7 inch rectangles
- Melt 1/4 cup of butter and brush onto rectangles
- Spread about 1 tablespoon chocolate mixture onto the center of each rectangle, leaving a 1-inch edge on all sides
- Fold the top third of pastry down over filling, then fold bottom third of pastry over the pastry to completely cover filling
- Repeat with remaining puff pastry sheet
- Transfer all 8 pastries to baking sheets, two inches apart & seam side down, and bake until golden, about 15 minutes
- Combine half & half, bourbon and butter in a small saucepan
- Bring to a simmer over medium heat, stirring occasionally
- Add chocolate and stir until smooth
- Remove from heat and drizzle over croissants before serving
Notes
Bourbon Sauce will last up to three days in the refrigerator, covered
- Calories 4399
- Total Fat: 328 g 504.62%
- Saturated Fat: 141 g 705%
- Cholesterol: 357 mg 119%
- Sodium: 1095 mg 45.63%
- Potassium: 580 mg 16.57%
- Total Carbohydrate: 345 g %
- Sugar: 313 g
- Protein: 46 g
- Vitamin A: 72.6%
- Calcium: 545 mg 54.5%
- Iron: 11 mg 61.11%
Click Here For Full Nutrition, Exchanges, and MyPlate Info
You can enter the amazing giveaway here!
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