Chocolate Croissants
by Nigella. Featured in NIGELLA EXPRESSIntroduction
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.
For US cup measures, use the toggle at the top of the ingredients list.
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.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 12 croissants
- 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)
- 8½ ounces all-butter ready-rolled puff pastry sheet
- 2½ ounces bittersweet chocolate (minimum 70% cocoa solids or best quality milk chocolate bar for children)
- 1 large egg (beaten)
Method
- Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Unfurl the sheet of pastry and then 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 / ½ inch) to place on the pastry triangles, 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 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.
- Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Unfurl the sheet of pastry and then 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 / ½ inch) to place on the pastry triangles, 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 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.
Additional Information
For vegetarians check that the all butter puff pastry only contains butter and vegetable fats as brands can vary.
For vegetarians check that the all butter puff pastry only contains butter and vegetable fats as brands can vary.
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What 4 Others have said
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Posted by Kate1234 on 5th October 2012
Show more commentsIn making these I found out that rolling the pastry dough just as the recipe instructs produces the best croissants. I tried rolling a few differently to insure the chocolate wouldn't melt out, and it definitely didn't help.
Try these with a segment of a chocolate orange inside each one - delicious!
I made this recipe yesterday for the first time and what can I say? It's heavenly delicious and easy to make. Just a few ingredients and the dessert is ready.
Made them today, may not have looked as good as Nigellas but still tasted brilliant 100/100!