Wednesday, October 12, 2011

Chocolate Croissants

1 package butter puff pastry
1 dark chocolate bar
1 egg, beaten
turbinado sugar
ground cinnamon

Preparing the croissants:
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 (approximately 1/2-inch) to place about 3/4-inch up from the wide end nearest you. Sprinkle a little turbinado sugar and cinnamon over the top of the dough.

Carefully roll from that chocolate-loaded end towards the point of the triangle. Seal it slightly and curl it around into a crescent.

Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Sprinkle with turbinado sugar. Bake for 15 minutes until golden and puffy.

Makes 12 croissants


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