Caramel-infused chocolate croissants!
I found these adorable croissant molds, and couldn't resist buying them. I didn't know what I was going to use them for, exactly, until one day I had some leftover caramel sauce and decided to fill the mold with caramel. Caramel croissants--it just sounds tasty, doesn't it? I knew a thin filling like caramel would have a tendency to leak out of the molds, however, so I started thinking about what I could use to make the caramel sauce a bit thicker.
I poked around the kitchen, and saw some unsold croissants hanging out waiting to be eaten. Hmmm....caramel croissants infused with caramel? I ground up the croissants in the food processor, added the hot caramel, and a thick, rich, extra-buttery filling was born.
Ingredients: organic and fair trade dark chocolate (cocoa paste, cocoa butter, non-bone-char sugar, soy lecithin, vanilla), organic coconut butter, organic New York State flour, organic coconut milk, yeast, organic evaporated cane juice sugar (non bone-char), sea salt, organic olive oil.
