Chocolate Croissants

Chocolate Croissants recipe: Nigella Lawson - Express
Ingredients:
- 1 (13-ounce) packet ready rolled butter puff pastry (I actually used croissant dough)
- 1 (100-gram) chocolate bar (milk or dark depending on taste)
- 1 egg beaten (I always add a teaspoon of sugar; a tip from Pierre Hermé)
Instructions:
- Preheat the oven to 425 degrees F. (I heated mine at 375 because that's what the directions of the dough recommended)
- Unfurl the sheet of pastry and then cut it into 6 squares. 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/¾-inch up from the wide end nearest you. 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.
Can't beat that!




Was it worth it? Absolutely.




Comments
Kristin xo
<3 cara
~ingrid
Frances
And when they have chocolate in them nobody will mind if the pastry is homemade or not lol
They look incredibly delicious!
when i was in paris, i had chocolate croissant/pain au chocolat all day everyday. i got them from paul's :p
Yum!!
i love, love your blog!!
www.aspiringkennedy.com
This now tops my list of 'To-Bake'
cheers,
The Variable, Crazy Over Desserts - Nachiketa
Catch me on facebook @ Crazy Over Desserts
But just a thing, you can never find chocolate croissant in Paris or in France, only "pain au chocolat" or "Croissant au beurre" not a mix of thos two things!!
xoxo
I think I just died and went to heaven...so lovely!
Beautiful blog you have here!
-photohogger