This lovely little dessert/snack is the easiest thing to put together. Think of it as churros, but easier, because we’re not making anything from scratch, we’re cheating! Instead of making your own croissants and turning this into a days-long dessert, just use store bought.
For this recipe I used Trader Joe’s mini croissants. They’re affordable and are done in about 30 minutes. They’re buttery and flaky, and a great little treat. While they’re in the oven, make the dulce de leche ganache.
This dulce de leche ganache is made with olive oil, and don’t worry, it doesn’t taste weird. Use good quality olive oil – cold pressed and extra virgin preferably – and the result will be a lovely luscious ganache. The dulce de leche makes it quite thick, so if you’re looking for a more dipable consistency, I suggest adding more olive oil or a little bit of heavy cream. I kept mine very thick and spreadable, but next time I’ll add more liquid. If when you add the dulce the leche the ganache seems broken, don’t despair. Use an immersion blender and your ganache will suddenly be glossy and perfect. If you don’t have an immersion blender, try slowly adding cream and olive oil, mixing constantly and vigorously until smooth. Add the dulce de leche in two additions and mix well until combined.
And that’s it! The perfect little dessert/snack 😉
Croissant with Dulce de Leche Ganache
8 frozen mini croissants
4 oz dark chocolate, chopped
1/3 cup extra virgin olive oil
2 heaping tbsp dulce de leche
Bake croissants according to package directions.
Meanwhile, make the ganache: place a pot filled with about 1 inch of water over a stove burner set to high heat. Heat until it starts steaming, but not boiling, then reduce heat to low. In a heat safe bowl, add the chopped chocolate and place the bowl over your pot of hot water, making sure the bottom of the bowl doesn't touch the surface of the water. Stir until completely melted.
Carefully remove bowl from the heat and whisk in the olive oil until emulsified and glossy.
Add the dulce de leche, one tablespoon at a time, stirring vigorously until smooth and glossy (you might need an immersion blender).
Slowly add in more olive oil (or heavy cream) until desired consistency. Sprinkle with flaky salt. Serve with croissants.