
For our wedding anniversary breakfast on Christmas Eve I made these delicious chocolate croissants from one of Nigella's recipes!
I posted about it last spring & it took me until December to try them!!!
They were sooooo easy to make & took no time at all to do & they tasted scrummy-licious!
James was getting a bit twitchy as I took this photo as he wanted to eat them so badly, but don't worry we soon devoured them after the camera snapped.
We even had enough left over for a Christmas Day breakfast too without any effort (apart from warming them up) & so could get straight down to the business of opening pressies!
*tee hee*
Here is the recipe again ~ it is really easy so if you haven't tried it before I'm sure you won't be disappointed
INGREDIENTS
1 x 375g packet ready-rolled butter puff pastry
1 x 100g dark chocolate bar (minimum 70% cocoa solids) or best-quality milk chocolate bar for children
1 egg, beaten
Serving Size : Makes 12
METHOD
1.Preheat the oven to 220°C/gas mark 7. Unfurl the sheet of pastry and then cut it into six squares.
2.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.
3.Break off small pieces of chocolate (approx. 1cm) to place on the pastry triangles, about 2cm up from the wide end nearest you.
4.Then carefully roll from that chocolate-loaded end towards the point of the triangle.
5.You should now have something resembling a straight croissant. Seal it slightly with your fingertips and curl it around into a crescent.
6.Place the 12 chocolate croissants on a lined but not buttered baking tray and paint with the beaten egg. Bake for 15 minutes until they are golden and puffy and exuberantly, if miniaturely, croissant-like.