Chocolate Croissants (Nigella Lawson) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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First let me say to you 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.] Ingredients:
1 (13-ounce) packet ready rolled butter puff pastry |
1 (100-gram) chocolate bar ( milk or dark depending on taste) |
1 egg beaten |
Directions:
1. Preheat the oven to 425 degrees F. Unfurl the sheet of pastry and then cut it into 6 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/half inch) to place about 2cm/3/4-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 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.
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