Chocolate Croissants

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 Nigella Lawson
(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)
Show: Nigella Lawson Episode: Get Up & Go

Photo: Chocolate Croissants

Rated: 5 stars out of 5Rate it!Read 2 reviews

TOTAL TIME:35 min
Prep:20 min
Inactive Prep:--
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

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

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.

Similar Recipes

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Newest Ratings and Reviews

Read all 2 reviews

  • on October 10, 2011

    Flag

    Easy, great for brunch appetizer and many other ideas!!!

    Give us more Nigella!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 28, 2011

    Flag

    Super easy and delicious recipe for those with a sweet-tooth in the morning! I used canned Pillsbury croissant dough and basic dark chocolate pieces because that's all I could find in the grocery store and it turned out pretty well! You have to adjust the chocolate type to your own preferences--I think bittersweet chips work well too. I also suggest breaking up the chocolate and spreading it out a little so you don't get one ball of melted chocolate in the middle.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN

what's hot

What Would Brian Boitano Make?
What Would Brian Boitano Make? Host: Brian Boitano

Get Cooking Channel on your TV.

Learn How