Hello, friends.
Little known fact: I love croissants!
They’re just the better-looking older sibling of the yeast dough family. A warm
croissant with a thin layer of butter, a cup of coffee, and a good book, and
you have my idea of paradise (or a
perfect Sunday afternoon). With Thanksgiving in a couple of weeks, I have
teamed with Califia Farms to bring
you a sweet, chocolatey treat which is just the thing to get you through the
holiday's emotionally sane. I’m talking about two things: coffee and chocolate.
If you follow my Instagram, you know
that I am obsessed with coffee. So, when Califia asked me to develop a recipe
with their Black Label Cold Brew, my imagination started racing with possibilities and I knew I needed to get back in the kitchen ASAP. Originally
for this recipe, I set out to make a
savory ‘cold brew coffee croissant’, adding the cold brew into the dough, with
an expresso chocolate butter as a sweet element on the side, but the first
batch of croissants sadly failed. Feeling bad about myself, I tightened my
apron, did some research, and went back into the kitchen for take number two. I decided that I wanted to
create a hybrid between croissants and Eva’s
chocolate swirled brioche buns because too much chocolate is never a bad thing,
right?!
