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Breakfast

Chocolate-filled Breakfast Crescents

Crescent dough triangles rolled around a chocolate, butter, and pecan filling, baked, and drizzled with chocolate glaze.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Vanilla and cocoa work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 357 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Chocolate-filled Breakfast Crescents

Oven375°F
Time12 to 15 minutes

Ingredients

Directions

Prepare the filling

  1. Heat oven to 375°F.

  2. Beat butter in small bowl until creamy.

  3. Gradually add powdered sugar, beating until well blended.

  4. Beat in milk and vanilla.

  5. Add cocoa; beat well.

  6. Stir in pecans.

Shape the rolls

  1. Separate crescent dough into 16 triangles.

  2. Spread slightly heaping teaspoon chocolate mixture on each triangle within ½ inch of edges.

  3. Roll up, starting at the shortest side of the triangle, to the opposite point.

  4. Press all edges to seal completely.

  5. Place point side down on ungreased cookie sheet.

  6. Curve slightly to form crescents.

Bake and finish

  1. Bake 12 to 15 minutes or until golden brown.

  2. Remove from cookie sheet to wire rack.

  3. Cool to room temperature.

  4. Drizzle chocolate glaze over top of crescents.

Nutrition, whole recipe (rough)

663Calories
12 gProtein
49 gFat
46 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Pecans1 oz (28g / ~19 halves)196
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + cocoatop 4% of all pairs
    Smell alikemoderate
    Cooked together357 recipes

    Shared aroma: sotolon (curry, maple).

  2. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Vanilla + pecanstop 8% of all pairs
    Smell alikemoderate
    Cooked together1,691 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Crescent dough
Forms the flaky, tender outer pastry that wraps the filling.
Butter or margarine
Adds richness and creamy texture to the filling.
Powdered sugar
Sweetens the filling and dissolves smoothly into the butter for a fine texture.
Cocoa
Provides the chocolate flavor of the filling.
Pecans
Adds crunch and a toasty, nutty flavor to the filling.

The step that matters

Sealing the edges and placing point side down. If the edges are not pressed fully closed, the filling can leak out in the oven, and a loose roll may unroll while baking. Sealing well keeps the filling inside and the shape intact.

Swap the pecans

How well each one fits the dish's main ingredients (sugar, butter, milk, vanilla, cocoa, chocolate):

  1. Almondfits better
  2. Pecansthe original
  3. Nutsfits about as well
  4. Peanutfits about as well

Fit is the average pairing score against sugar, butter, milk, vanilla, cocoa, chocolate. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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