Welcome guests with Spring Door Decorations from Gifts For You Now and Petite Pain au Chocolat. There’s nothing like a little razzle-dazzle on your front door to set the tone for a simple spring get together.
With Easter right around the corner, this Abstract Floral Door Banner can take you from the holiday to a Mother’s Day brunch and many other springtime celebrations. It’s weather-resistant vinyl and measures 13″ wide x 33″ tall. It also has a rod pocket at the top and includes a black wrought iron decorative rod for hanging.
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How nice would this banner be as a housewarming gift? This also makes a unique wedding gift and one that would hardly be a duplicate.To keep things on the easy breezy side, I decided that Petite Pain Au Chocolat would be the perfect sweet treat for a springtime get together. These puff pastry treats were as easy to whip up as it was to hang my personalized door banner.
I started with puff pastry sheets from the frozen food section of my grocery store. Once they thawed I sliced them into squares and filled them with semi-sweet chocolate chips. I gave them a quick egg washing before baking them. Allowing them to cool before I drizzled them with a chocolate Rum Chata glaze seemed to take forever.
Gifts For You Now carries many personalized Easter gifts for home, kids, and adults. Hop on over and check them out. See what I did there?
Follow the link for Petite Pain au Chocolat inspiration recipe.
5.0 from 2 reviews Print Spring Door Decor with Petite Pain Au Chocolat Author: Sandra Lee Garth Recipe type: Dessert Cuisine: French Prep time: Cook time: Total time: Serves: 8 Welcome guest with beautiful personalized spring decor. Ingredients 1 package (17.3 ounces) Puff Pastry Sheets, thawed 1 ½ cup semi-sweet chocolate chips 1 egg, beaten 2 TBS butter 1 cup confectioners’ sugar 1 TBS hot water 1 TBS Rum Chata (optional) Instructions Allow frozen puff pastry to thaw at room temperature for approximately 40 minutes. When thawed preheat the oven to 350°F. and line a baking sheet with parchment paper or a silpat. Unfold the pastry sheets on a lightly floured surface and roll each into a 10-inch square, then cut each into 4 (5-inch) squares, for a total of 8. Place 2 TBS chocolate chips in the center of each pastry square, then brush the edges of the pastry with the beaten egg. Fold each pastry over the chocolate chips and press to seal and place them on the baking sheets. Brush the pastries with the beaten egg. Bake for 15 minutes or until the pastries are golden brown. Allow the pastries to cool on the baking sheets for 10 minutes, then remove them from the sheet and cool completely on a wire rack. Cook and stir the remaining chocolate chips and the butter in a heavy 1-quart saucepan over low heat until the mixture is melted and smooth. Stir in the confectioners' sugar, water and Rum Chata. If the mixture is too thick add water a teaspoon at a time until you get the desired consistency. Drizzle the icing over the pastries. Add water or vanilla if you don’t want to use the Rum Chata. Notes Note: I added ¼ cup more chocolate chips to make the glaze. Thaw time 40 min Cool 20 minutes Wordpress Recipe Plugin by EasyRecipe 3.5.3229
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