Chocolate Croissants: (Makes 12)


    • 375g packet ready-rolled butter puff pastry

    • 100g dark chocolate bar (minimum 70% cocoa solids)

    • 1 egg beaten


    • Preheat oven to 220˚C.

    • Unfurl the sheet of pastry.

    • Cut it into six 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).

    • Place chocolate about 2 cm up from the wide end nearest to you.

    • Carefully roll from that chocolate loaded end towards the point of the triangle.

    • Seal it slightly with your fingertips and curl it around into a crescent.

    • Place the 12 chocolate croissants on a lined but not buttered baking tray and paint with the beaten egg.

    • Bake for 15 minutes until they are golden and puffy.

Source: Nigella: Page 98


Paul said...

Recipe Edit:

*instead of six squares
- Cut pastry into four squares
(If they are cut into six squares they turn out a bit too small)
- When cooked, sprinkle caster sugar over the top to add flavor.