Chocolate Croissants

Name: Chocolate Croissants
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 12 servings
Ingredients: 1 (13-ounce) packet ready rolled butter puff pastry; 1 (100-gram) chocolate bar (milk or dark depending on taste); 1 egg beaten

Getting reviews...

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.

Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 12 servings

Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 12 servings

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

Preheat the oven to 425 degrees F. 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/3/4-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.