Simple Chocolate Croissants with Pie Crust

I love Lotte Brand Choco Pie snacks and used to buy them all the time, but suddenly I started thinking that I could probably make them easily at home and reproduced them.I think they're probably cute if you shape them with a mold, but this time I just made simple squares.Right after baking they swell a lot, but after about 5 minutes, they shrink back down and look good(It's amusing if the chocolate juts out. Recipe by Koyukki-

I had some frozen puff pastry left over and decided to use it to make some snacks.Make sure to press down on the end firmly and bake seam-side down, or it could lift up when baking!You can use a chocolate bar to make these. I used DARS because they come in separate blocks and are easy to cut.Cooking time will vary depending on your oven so please adjust it accordingly. Recipe by *mame mama *

I was making a lemon pie, and I'm the type that craves a sweet thing with a sour thing together, so I made this pie as well.When you make a chilled pie, I recommend to use homemade pie crust. Because it will stay flaky even when cold.When you make the chocolate mousse, double the amount of gelatin if you like it to be firm. It's a fluffy mousse with this recipe. Please adjust to your liking. Recipe by Shioaji

💀⏳💸1 pâte feuilletée, 2 barres de chocolat, 1 cac de lait et une cac de sucre.. C'est tout ce dont vous aurez besoin pour réaliser de delicieux pains au chocolat. Bien sûr il ne s'agit pas de la vraie recette des pains au chocolat qui elle, nécessite de réaliser une pâte levée feuilletée ce qui est vraiment beaucoup plus long et compliqué, cependant cette recette vous permettra de réaliser de très bon en-cas en cas de fermeture de votre boulangerie favorite. (demain c'est férié, pas de boulangerie, pas de pains au chocolat.. Si vous avez une pâte feuilletée, je peux vous aider 👀)#painauchocolat #recetteexpress #vegetarienne #patisseriefacile #painauchocolatexpress #dessertexpress #recettefacile

Just made this! A Chocolate Cream Pie in this Cinnamon Roll Crust. Loved every bite!

This mille-feuille has an extraordinary balance between the caramel and the banana. Using an IH induction cooker helps the caramel to cook smooth and even, and also keeps from getting too hot while simmering. It's very convenient.Before baking the pie crust, make sure you use a fork to poke some holes for ventilation. After you break up the puffing once, if it begins to expand again, break it once more.I used Heavy Cream, I used a 36-37% low-fat dairy cream. Recipe by sweetsnote

perfect crust, I have shared this with many people and to buy a crust would be sacrilegious!

We love this sweet, salty and crunchy pie crust. Wonderful with peanut butter and chocolate pies. Check my recipes for my peanut butter pretzel pie : )

This was the result of being undecided upon which to make, a vanilla cream pie or a chocolate cream pie, so I layered them. I often line my pie crusts with chocolate if its a cold pie. It keeps it fresh and not soggy. This pie turned out to be a cream pie lovers perfect blend!

See how easy it is to make your own homemade pie crust!

A recipe that I was taught by a British gentlemen.These cute and crusty pies are really easy to make, so you won't need to worry about any unexpected visits by a friend.Please refer toto make the pie crust dough. If you add too much jam, it will run out when baked and burn!I used fairly large cookie cutters. Recipe by Fushicche

This is the pie crust that works for me. I have tried several other people's tried and true, but this is MY tried and true.

My friend who loves cooking taught me this recipe when I was living in England.Do not knead the dough.Chill the butter until use and do not let it melt.Be quick in your prep. Recipe by Fushicche

Ma fille adore les pain au chocolat et moi les sable .Un petit biscuit pour faire plaisir a tout le monde

I wanted a crispy crust for my apple pie.The batter will get runny and hard to handle if the butter melts, so make sure your room is cool enough or make it during one of the colder months.Try not to touch the crust too much before baking, or it'll melt with the warmth of your heads.Freeze the pie crust before baking to save it for later. Recipe by AyakoOOOOO

The pie crust recipe in a cookbook I had was too sticky and hard to work, so I adapted it using a crispy biscuit recipe that I had. I used 300 g of medium-strength or all-purpose flour this time. I tried various ratios of flours, but this recipe worked well with all cake flour or 100 g of bread flour + 200 g of cake flour too. I love how this pie stays crispy even the next day. There's no need to fold the crust, plus you only need one bowl.The cream cheese and butter blend better if you work them with your hands, but they do melt with your body temperature. If you use a fork, they blend better with the flour and your hands don't get messy. If you knead it or the cream cheese and butter melt while you're making the crust, the layers won't form properly, so it's best to chill the cream cheese and butter very well beforehand, and to make a crumbly crust quickly. Chilled ingredients will result in the nicest crust when baked. This recipe yields around 8 to 10 mini-pies about the size of your palm, or one double pie crust. If you only need the bottom crust for a pie, use half the listed amounts. Recipe by Koharumama

http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/Makes enough for three pie crusts.

The picture is a classic apple pie. I will add the recipe here in the near future.The best pie crusts that I know of has been the all butter pie crust. These past couple of months, I was waiting for butter to go on sale. I finally gave up and decided to go for a butter substitute pie crust. I wish to share this with all of you. I hope you enjoy it as much as I do.This recipe make a double crust for a 9 inch pie pan.

I wanted to make a crisp pie crust for a quiche and finally settled on this recipe after many tries.Chill the ingredients well before use.If you don't use a food processor, follow the steps, and knead the dough well by hand. Recipe by Maria358

Learn how to make the perfect pie crust, then fill up with your favorite filling.

I used the pie crust recipe that I always make for these apple pies.・These are moderately sweet. Adjust the amount of sugar to your taste.・ Don't put in too much filling! It will leak while baking.・ In Step 2, don't over knead the dough! If you mix too much, it will harden and will be difficult to roll out thinly. Recipe by Fushicche

very simple and works for so many things

INSPIRED BY BBC GOOD FOOD MAGAZINE @Sophie Grigson

If you need a quick & easy homemade pie crust recipe, here it is!

The most basic pastry dough of them all. It can be used for sweet pies, like apple pie, as well as for savory dishes like quiches. Brisée in French means 'broken' and refers to the broken pieces of fat in the pie crust. It usually calls for twice as much flour as fat by weight. In addition, it uses cold water (no egg) as binding agent and has a delicate and flaky texture.Source: veenaazmanov.com

This is the pie crust I got from my mom. She got the recipe from a client of hers. It is a tasty crust that will make you wish you never had to eat so many store bought pie crusts. This recipe yields two, 2-crust, pie crusts.

For one layer of pie. If you want to make 2 layers of crust, just double the amount of ingredients.

This is the recipe I've been using as a pie crust since I was a child.I adjusted it to make it even crispier.Be careful not to let the butter melt in Steps 2 and 3.In Step 6, work the dough quickly to keep it from becoming too soft.If it becomes too soft, chill in the refrigerator or freezer. Recipe by weeeek39

Flaky and tasty

We had a lot of Giant Lemons.I recommend using a cooled homemade pie crust. Even when cooled, the pie crust will still be light and crispy.... If eating a meringue as is, you should definitely try an Italian Meringue It would be fun to pipe out the meringue using any shaped tip that you like. Recipe by Shioaji