Chocolate Croissants recipe: Nigella Lawson - Express
- 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)
- 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.