Shorter-cut croissant dough: choc ginger pastries

[Philip]

This uses a shorter-cut croissant dough with cocoa and stem ginger mixed in at the start, and dark choc & stem ginger filling. Topped with a sticky ginger glaze! And quite an easy bake.

Made using the rough-puff method approach, and without the resting essential for traditional croissant dough, yet works like a dream.

https://bakingfanatic.wordpress.com/2015/07/30/chocolate-ginger-viennoiserie-2-years-of-blogging/

 

[cupcakechef]

I love chocolate, and I love the flavour of ginger but I've never combined the two! I'm actually thinking about it now though, and I reckon it would taste pretty good!

 

[Bakingfanatic]

I love chocolate, and I love the flavour of ginger but I've never combined the two! I'm actually thinking about it now though, and I reckon it would taste pretty good!

Ah you must try the combination: the sweet heat from the ginger and the bitter dark chocolate is insanely good

 

[Trellum]

Yummy!!!! I bet the chocolate and the ginger in this mix are heavenly. Your pastries look delightful, Phillip!! Thanks for sharing, just the other day I posted a thread on french pastries. I love french pastries, they are the best!

 

[Bakingfanatic]

Yummy!!!! I bet the chocolate and the ginger in this mix are heavenly. Your pastries look delightful, Phillip!! Thanks for sharing, just the other day I posted a thread on french pastries. I love french pastries, they are the best!

Thank you. Yes french pastries are divine aren't they