Chocolate croissants

Name: Chocolate croissants
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 125 g Dark chocolate; 1 package (230 g; 32 cm ø) Puff pastry, rolled out round (from the refrigerator); 1 Egg Yolk; 1 TEASPOON Whipped cream; 7-10 Tbsp Freezer bag

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

125 g Dark chocolate
1 package (230 g; 32 cm ø) Puff pastry, rolled out round (from the refrigerator)
1 Egg Yolk
1 TEASPOON Whipped cream
7-10 Tbsp Freezer bag

Directions

1
Cut 4 bars of chocolate (approx. 80 g) into small pieces. Cut chocolate shavings from a bar with a peeler. Melt the remaining chocolate on a hot water bath.
2
Unroll the puff pastry with the baking paper on a baking tray and cut into 8 cake pieces. Place the chocolate pieces on the wide parts of the triangle and roll up into croissants. Whisk egg yolk and cream and spread on the croissants.
3
Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for 15-20 minutes. Cover at the end of the baking time if necessary. Put melted chocolate in a freezer bag and cut off a small corner.
4
Spray strips over the cooled croissants and sprinkle with chocolate shavings. Makes 8 croissants.