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chocolate croissants recipeThere’s nothing easier ~ and more decadently rewarding to make ~ than chocolate croissants. Not to worry if your pastry folding skills are shaky, just go with it. Melted chocolate and warm crispy puff pastry are heavenly together, folded like a pro or not.

A few posts back I wrote about making sesame sausage puffs for children’s parties {see here} and mentioned using any leftover pastry to make chocolate croissants. Well this post is dedicated just to them: all you need is some puff pastry and luxury chocolate chips.

chocolate croissant recipeRoll out the pastry on a floured surface and roll to approx. 2 to 3ml thick. Cut the pastry into triangle shapes – as big or small as your heart fancies. Scatter the centre of each triangle with chocolate chips – and it’s worthwhile using quality chocolate. I used milk chocolate chips from the Chocolate Trading Co. Roll the pastry into a croissant shape, pinch the corners, then brush with egg and cook at 180 degrees for 25 minutes or until golden brown. That’s it. Finito.

chocolate croissant recipeThis batch I made was snaffled in less than five minutes… You’ve been warned.

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