It’s spook-ween, and since it falls on a Friday, chances are it will be a long weekend of get togethers and activity. We wanted to throw one more weapon into your bag of tricks. These sweet little croissants make a festive on-the-go snack for your kiddos to crunch between houses. They also are a fun addition for any party spread. Be sure to mark them as gluten-free so your wheat weary guests will delight in every bite! You can make the dough ahead of time
Start with our Gluten Free Chocolate Croissant recipe. The only change in the ingredient list is to use white chocolate and milk chocolate (for eyes and mouth of ghost) OR your favorite white frosting. (I whipped up a butter cream for the picture above.) Follow the recipe all the way up to the baking part. Now stop!
One of the key elements of making these sweets is the way you shape the dough. Rather than leaving them straight or curving both ends toward each other like a crab, twist them in opposite directions, making an S shape. Don’t be afraid to bend the dough way over both directions. As the croissants bake, they will spread and move a little. The goal is to have the top head slightly pointed one way, and the bottom twisted the other. This gives the illusion of the ghost floating.
As the recipe suggests, bake the breads on 375 degrees F about 20 minutes or until well browned. Then allow them to completely cool.
In the meantime, melt your white chocolate if you are going to use it, or prepare your frosting and slip it into a frosting bag headed with a small opening.
Once the croissants have cooled completely, heavily drizzle with chocolate or spread on frosting. Place in the refrigerator until about 10 minutes before serving.
Right before serving, use black cake decorating gel (or milk chocolate) to give each ghost a face. Now set them out among guests or into kids hands and watch them vanish!
Here’s to hoping you have a safe and fun Halloween of 2014!