Peanut Butter Cup Croissants

Am I late on posting my Halloween creations? (Fo sho). Do I need more creative titles for my posts? (Probably) Should I start making more interesting things to write about? (I sure think so). Did I just forget to take photos of the other interesting things I made like caramel apple cream puffs? (Yes). Did I probably overdo it with these croissants? (Yes but its for Halloween which is the most sugar-y holiday so its fine).

Ok, no more questions

Whoa whoa whoa, you thought I was done with 100% colored croissant dough… didn’t you? Well I probably did too BUT these turned out so good I couldn’t resist. Beige just doesn’t scream Halloween to me anyhow AND how will you taste the food coloring flavor over all the peanut butter chocolate that this croissant has going on?

I made a few testers in September- black and orange in two different ways as well as a solid black croissants because for some reason ~ it just makes my heart happy to see solid black cookies, cakes, etc. Its like one of those things that seemed in possible when I first got into baking, everything turned out gray, never truly black like wanted. Now I know about the better quality and different types of food dye (I mean… people use beets, blueberries and turmeric to color things too). I almost said “Now there is more options” but that is only true for me as I have gained the knowledge. I’m sure these other methods and types of dye have been around for ages.

Anyhow, my initial testers are as followed: freshly shaped, proofed and baked

Ultimately I enjoy them all but The orange outside, black inside really spoke Halloween to me… or at least the version of Halloween that I was going for. The inside looked really nice too, always gotta show off that quality lamination!

Because Halloween is largely based around candy in my mind, I wanted to do a candy based filling. I’m not typically a big peanut butter fan but when it is good, its really good! These are stuffed with a basic peanut butter filling (butter, peanut butter, powdered sugar, salt and vanilla) and a whipped chocolate ganache. Topped with apricot glaze to get rid of the dull exterior, make it shiny! They are then drizzled with melted chocolate (can’t decide if I like them better without since the color striping is a main focus for me) and finally finished with chopped peanuts and chocolate chips (blitz them in a food processor to make this go faster).