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.
Recipe courtesy of Nigella Lawson
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Chocolate Croissants
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
Level:
Easy

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.

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