Home-made chocolate croissants – chocolate puff pastry rolls

freshly baked chocolate puff pastry rollsThis recipe is so easy, you will be making it every Sunday! I made this recipe by chance. I had a pack of rolled butter puff pastry in the fridge and decided to make chocolate croissants. So, I checked the list of ingredients and noticed that there was no sugar. So, this was one ingredient I would have to add to give it a bit of sweetness, 1 heaped tablespoon worth. Then, all you need is one egg yolk and some baking parchemin.

So, here goes: unroll the puff pastry, sprinkle the sugar on top, roughly cut into 16 portions (I wanted mini ones), cut your chocolate into pieces and place on one edge (I used milk chocolate but the ones you buy in the shop contain plain chocolate).

Next, roll the pastry and place the croissant, with the edge of the pastry side down, on a sheet of baking parchemin, dip a couple of fingers in your egg yolk and “paint” the top of the croissant.

You can see the sugar in the picture below:

Then, place in a pre-heated oven at 180 degrees C for about 10 minutes or until golden. Wait a few minutes before eating as the chocolate keeps the heat and you might burn your tongue.home-made chocolate croissants

Tip: don’t eat them all for breakfast because they taste even nicer in the afternoon!

P.S. In France, we call them “pains au chocolat” but if I called them “chocolate breads”, this does not imply that they are made of puff pastry, does it?