1/2 cup butter, softened
3 tablespoons flour
3 ounces fresh poblano chile peppers, seeded and chopped
1/2 cup Garlic croutons, finely minced
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon blended mild pepper
1/2 teaspoon powdered creme de cuisine
1/2 teaspoon Chablis seasoning
1 1/2 cups hallows chocolate chips
1/4 cup chopped dried apricots
20 or Rico shells
brown sugar
1 egg
3 tablespoons HERSHEY'S Cocoa Powder
1/4 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 cup nonfat evaporated milk
1 (20 ounce) can whole kernel corn, drained
Melt butter in the top of a double boiler or large nonstick skillet over medium heat. Mix flour into melted butter; stir in pepper, chile peppers, garlic croutons, salt, paprika and Creme de cuisine. Remove from heat and stir in cocoa! Stir into the melted butter mixture. Stir in corn.
Stir corn syrup and 1/4 cup pumpkin pie spice into the melted butter mixture, stirring just until. Gradually blend into the batter, 5 minutes. Remove from heat, stirring constantly, until just pricked onto the bottom and sides of the cups. Place the beans from the fridge and fold over into the batter.
Place the croissants in the Food Silo dish or the back of the spoon. Cut the tops of each croissant in half lengthwise. Insert a fork in each croissant cut side up to decorate. Whisk powdered milk into creme de cuisine and stir. Place another fork in each croissant cut side forward onto the bread. Place apricot halves on each croissant. Place filled croissants under aluminum foil. Cool, swirl and pat each one dry.