Nigella Lawson revealed her easy recipe to make 12 chocolate croissants, which only requires three ingredients.
“First, let me say that if I can do this, you can,” said Nigella. “As I have never tried to hide, I have no patience and even less dexterity.”
Nigella elaborated: “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.”
Here’s how to make Nigella’s chocolate croissants with her easy-to-follow recipe.
Chocolate croissants
Makes: 12
Ingredients:
375g all-butter ready-rolled puff pastry sheet
100g dark chocolate (minimum 70 percent cocoa solids)
One large egg (beaten)
Method
Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Unfurl the sheet of pastry and then cut it into six squares.
Cut each square diagonally to give two triangles. Nigella said: “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 (approximately 1cm) to place on the pastry triangles, about 2cm from the wide end nearest to you.
Then carefully roll from that chocolate-loaded end towards the point of the triangle.
Nigella said: “You should now have something resembling a straight croissant. Seal it slightly with your fingertips and curl it around into a crescent.”
The next step is to 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 miniature, croissant-like.
Once the bake is completed, you should have 12 delectable chocolate croissants to hand.
It will be a great treat to add to Easter celebrations over the weekend, and it’s so easy to do.
