Disclosure: This is a sponsored post. All thoughts, opinions and belly aches are purely our own.
One of the things I use to enjoy about hitting up a coffee shop (or shoppe if you want to be fancy schmancy about it) was the mouth watering pastries behind that glass counter. Not only are these things extremely delicious, but super convenient for someone like myself who at the time was spending many hours at these coffee shops and didn’t want to leave just yet. Why? Because at the time, I was going to school for graphic design, so coffee was, and still is, mandatory fuel. More coffee please!
These days, you’ll find me doing most of my freelance work at my home office which means I get to be my own barista. I even purposely get my name wrong on my cup just to recreate the magic. A quick pot of coffee and some International Delight creamer is easy to make. That’s not a problem at all for me.
“But what about the pastry?” Well, I’m no pastry chef, and on top of that, I don’t have a lot of time to be experimenting in the middle of my work day. So I found the next best option because I need my pastry now!
- 1 tube of ready-to-bake crescent rolls
- 1 eggs
- 1 White chocolate baking bar
- 1 Sliced almonds
- 1 cup International Delight Vanilla Caramel Crème creamer
- 1 ⅓ cup chocolate chips for baking
- Preheat the oven to 350 degrees F
- In a small bowl, beat 1 egg (this will be used for an egg wash)
- Place piece of the white chocolate bar on the unrolled ready-to-bake dough and roll the dough into a croissant shape.
- Place croissant on non-stick sheet pan
- Lightly press a few crushed almond slices onto the top of the croissants.
- Using a pastry brush, lightly coat the croissant with the beaten egg.
- Bake at 350 for 15 to 17 minutes
- Place chocolate chips in a metal bowl on a saucepan with 2 inches of hot water in bottom.
- Stir chocolate using a spatula until all the chocolate chips have melted
- Mix in 1 cup International Delight Vanilla Caramel Crème creamer and stir till chocolate has mixed with the creamer
- Once the croissants are fully cooked, use a fork or spatula to drizzle the chocolate sauce over the croissants in a zig zag motion.
I added sliced strawberries just for the heck of it.
Now we eat!
This stuff is chocolaty deliciousness and it compliments my coffee. All that’s needed is the annoying coffee grinding and generic jazz music in the background, and now you’re in your own little coffee shop. Maybe even hire a person to complain about their order being wrong? Too much?
This conversation is sponsored by International Delight. The opinions and text are all mine.