Ingredients
- 1 (13-ounce) packet ready rolled butter puff pastry
- 1 (100-gram) chocolate bar (milk or dark depending on taste)
- 1 egg beaten
Directions
Preheat the oven to 425 degrees F.
Unfurl the sheet of pastry and then cut it into 6 squares. *I cut mine into only 4, because I wanted them a little bigger.
Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you and the point away from you.
Break off small pieces of chocolate (approx.1cm/half inch) to place about 2cm/3/4-inch up from the wide end nearest you. *I used Hershey's Chocolate, both milk and dark, and used 1square,cut into quarters and lined them across the wider edge.
Then carefully roll from that chocolate loaded end towards the point of the triangle.
You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.
Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy and exuberantly, if miniaturely, croissant-like. *I used our convection oven, so I did not change the temperature, but only baked for 10 minutes. Just be sure to adjust the baking time if you are making them a bigger than the original recipe.
Unfurl the sheet of pastry and then cut it into 6 squares. *I cut mine into only 4, because I wanted them a little bigger.
Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you and the point away from you.
Break off small pieces of chocolate (approx.1cm/half inch) to place about 2cm/3/4-inch up from the wide end nearest you. *I used Hershey's Chocolate, both milk and dark, and used 1square,cut into quarters and lined them across the wider edge.
Then carefully roll from that chocolate loaded end towards the point of the triangle.
You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.
Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy and exuberantly, if miniaturely, croissant-like. *I used our convection oven, so I did not change the temperature, but only baked for 10 minutes. Just be sure to adjust the baking time if you are making them a bigger than the original recipe.
*This recipe is from Food Network's Nigella Lawson's Nigella Express: Episonde Get Up and Go. Check this link for other fast and delicious breakfast and brunch recipes.
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