Monday, 9 December 2013


I was in the mood for baking and I'd always wanted to try making croissants- so I gave it a go! And it remains a memorable mouthful of oozing dark chocolate encircled by soft pastry.

- 1 egg
- 1 tablespoon water
- 1 sheet Puff Pastry Sheets, thawed
- 2/3 cup semi-sweet dark chocolate chips or small chocolate chunks


Preheat oven to bake at 150 degrees. Line two baking sheets with baking paper. Beat the egg and water in a small bowl with a fork or whisk then set aside. Lightly flour your work surface. Unfold the pastry sheet then lightly dust top with flour. Use a rolling pin to roll out the sheet into a rectangle. Cut a line down the center lengthwise and then make smaller rectangles by cutting down the width of the pastry in equal proportions. Cut the smaller rectangles diagonally to produce two right angle triangles. Place about 2 teaspoons of the chocolate chips down the center of each triangle. Then, starting at the wider end, roll each triangle up. Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant. Then, bend in the edges, creating a crescent shape. Lightly brush tops of croissants with egg wash. Place in oven and increase the temperature to 180 degrees. Bake for 20-25mins or until golden brown.

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