the chocolate peanut butter gallery

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Croissants Nobody Wants

May 16th, 2008

Bad Chocolate Peanut Butter Croissants

What you are looking at is a tray of exploded mutant Chocolate Peanut Butter Croissants. All I did was follow Nigella Lawson’s easy recipe for Chocolate Croissants. The only difference was that I had spread 1/2 tsp or so of peanut butter on the puff pastry before adding the chocolate and rolling them up. And what did I get? Night of the Living Dead Chocolate Peanut Butter Croissant Zombies. Eek!

Zombie Chocolate Peanut Butter Croissants

Like anyone, I get disappointed when I try a recipe and it doesn’t turn out. But what really grinds my gears (that was for you Family Guy fans) is when I try an ABSOLUTELY SIMPLE recipe and it doesn’t turn out. Because that just makes me feel like a dummy. And her little pep talk that proceeds this recipe which proclaims how easy it is doesn’t make me feel any better!

I watched Nigella make these on tv and followed the instructions and have no idea what happened but these look nothing like hers and certainly not how I’d like them to look. I wrapped the puff pastry around chocolate, painted them with an egg glaze and somehow when I took them out, the puff pastry puffed up, pushing the chocolate out on top of the croissants. They looked like a cakey chocolate mess and like they bled peanut butter. Boo!

I also used a bittersweet chocolate and think it made too dry of a combination with the peanut butter. I should have stuck with my gut and used milk or semi-sweet. So not only did they not look pretty, they didn’t taste great either.

Maybe instead of the triangular shape, I will try the rectangular variety and really make sure to roll the pastry over a few times to avoid another explosion? My chocolate was peaking out a little bit before they baked but I just figured it would show through as it often does with chocolate croissants, not explode out of them completely.

Any suggestions? Please help!

5 responses so far:

  • I think the way the peanut butter melts might have a hand in your exploded pastry. I know you can fill puff pastry with cream cheese and fruit preserves, but those melt differently. Peanut butter gets more silky

    by AmandaMay 16, 2008 at 10:40 am
  • What really grinds my gears (I love Family Guy, specifically the original 3 seasons) is that you wasted 4 perfectly good teaspoons of peanut butter! Man…the plight of peanuts is so depressing. By the time they reach maturity they’re ground into a paste, oft doused with salt, sugar and unhealthy oils to keep them in a permanently undesired state, and then they finally catch a break and get offered the chance of a lifetime: a peanut butter chocolate croissant! What more could a peanut ask for? Well instead, they turn into a crab monster spewing who-knows-what from their newly developed mouth, only to be made a mockery and thrown out! I used to think I wanted to be reborn as a peanut, but now I’m having my doubts.

    by NickMay 17, 2008 at 12:33 pm
  • I’m confused. Croissants are not normally made of puff pastry–they contain yeast. Having worked with a lot of puff pastry, I can’t imagine them -not- reacting like this to twisting. I don’t think it’s your fault, I think the recipe has some serious flaws.

    by MicheleMay 19, 2008 at 12:23 pm
  • Note that Nigella Lawson is married to Charles Saachi, who once paid £13,000 for a sculpture of a human head made from the artist’s own blood. These are probably exactly the type of croissants he likes her to cook him up in the morning.

    by IanJun 16, 2008 at 6:04 am
  • [...] after my last sadly tragic attempt at making chocolate peanut butter croissants, you’d think I’d veer away from trying [...]

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