Tuesday, 22 May 2012

Easy Chocolate Croissants - contribution from Melody Holliday, Walker Books Sales Coordinator and masterchef!

Makes 8

2 Sheets ready made frozen puff pastry
Chocolate spread
60g shaved chocolate

  1. Preheat oven to 180 degrees.
  2. Cut the sheets of puff pastry into 4 triangles.
  3. Spread a layer of chocolate spread in the middle of each triangle, leaving a thin boarder around the edge clear.
  4. Sprinkle the shaved chocolate on the chocolate spread.
  5. Starting at the point of the triangle roll the pastry sheet to the long edge, then twist both edges up and make a half circle shape.
  6. Brush with some milk or egg white to get a crispy golden brown croissant.
  7. Place the croissants on a sheet of baking paper and cook for 10-15 minutes or until golden brown.
  8. Allow to cool but best served warm

To add a twist, add in half a tsp of raspberry jam with the chocolate spread and you will have Chocolate raspberry croissants.

No comments:

Post a Comment