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
Print
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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