This versatile crowd pleaser is both simple and impressive. Follow along with our local pro and learn how to make these beautiful chocolate croissants!
- 1 ounce of chocolate per croissant
- 1/3 cup half and half per croissant
- 1 whole egg per croissant
- Pinch of salt
- Sugar and vanilla to taste
Hungry for more? Check out Chef doughty’s new book; The Chef Within Dinner Edition, which was just released this spring!
Find more information and order your copy online here:
Meet Chef Doughty
We know her as part owner of Silvercreek Realty Group and the smiling face behind the brokerage accounting department, but did you know that Joyce Doughty has an affinity for culinary arts?
Chef Doughty is a successful food writer and restaurateur who hosted the nationally syndicated daily Public Radio food program “Food for Thought” for 17 years and was also host of the local ABC affiliate morning program “In the Kitchen” highlighting practical recipes and techniques for the kitchen. Recipient of the James Beard Foundation Top Three Chefs in Idaho Award and owner and chef of Idaho’s critically acclaimed Doughty’s Bistro. Chef Doughty was trained at Le Cordon Bleu and received her executive chef certification from the American Culinary Foundation.
Chef Doughty’s second book, “The Chef Within, Dinner Edition,” was JUST RELEASED! Get your copy here: https://www.thechefwithinbook.com/bookstore/dinner-book