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CHOCOLATE CROISSANTS

CHOCOLATE CROISSANTS

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Makes: 12 croissants

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  • Express Recipe
  • Nigella Recipe
  • Vegetarian

First, let me say that if I can do this, you can. As I have never tried to hide, I have no patience and even less dexterity. But this is child's play: indeed, you could consider getting children to make them. They certainly like eating them, and they tend to like eating what they make themselves even more.

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Ingredients

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  • 375 grams all-butter ready-rolled puff pastry sheet
  • 100 grams dark chocolate (minimum 70% cocoa solids or best quality milk chocolate bar for children)
  • 1 large egg (beaten)
NIGELLA EXPRESS

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NIGELLA EXPRESS

Method

  1. Preheat the oven to 220°C/gas mark 7/425ºF. Unfurl the sheet of pastry and then cut it into six squares.
  2. 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.
  3. Break off small pieces of chocolate (approx. 1cm / ½ inch) to place on the pastry triangles, about 2cm / ¾ inch up from the wide end nearest you.
  4. Then carefully roll from that chocolate-loaded end towards the point of the triangle.
  5. You should now have something resembling a straight croissant. Seal it slightly with your fingertips and curl it around into a crescent.
  6. 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 and exuberantly, if miniaturely, croissant-like.

For vegetarians check that the all butter puff pastry only contains butter and vegetable fats as brands can vary.

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  • Made them today, may not have looked as good as Nigellas but still tasted brilliant 100/100!

    Posted by Kate1234 on 5th Oct 2012 at 9.17