Chocolate croissants are one of life's little pleasures. If you can't be bothered to make the pastry yourself, use this recipe. Super quick to do - perhaps a Sunday morning treat? I did a mix of chocolate, chocolate and lemon curd, lemon curd and lemon curd with raisins. All were great, but particularly liked lemon curd with chocolate. Give it a go.
Ingredients
Method
Unroll the pastry out onto a board. Cut into 4 strips - suggest using one as a template to keep the same size for all. Cut all in half so left with 8 rectangles. Melt a knob of butter in the microwave. Spoon some butter onto one side of each rectangle. Sieve some icing sugar on top.
Make 4 mini towers (by putting one rectangle on top of another one). Pop some at one end of the pastry and roll once. Then put another line of chocolate and roll again. Repeat for each one.
Cook for 23-25 mins at 180. They should come out golden brown and crisp but still a little soft. Eat warm.
Boom. Done.
- Ready Roll Puff pastry (from the shop)
- Milk Chocolate
- Icing sugar
- Butter
Method
Unroll the pastry out onto a board. Cut into 4 strips - suggest using one as a template to keep the same size for all. Cut all in half so left with 8 rectangles. Melt a knob of butter in the microwave. Spoon some butter onto one side of each rectangle. Sieve some icing sugar on top.
Make 4 mini towers (by putting one rectangle on top of another one). Pop some at one end of the pastry and roll once. Then put another line of chocolate and roll again. Repeat for each one.
Cook for 23-25 mins at 180. They should come out golden brown and crisp but still a little soft. Eat warm.
Boom. Done.
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