CHOCOLATE CROISSANTS

  

INGREDIENTS:

• 1 sheet of frozen puff pastry 
• 12 ounces of chocolate 
• Nocilla, Nutella or any cocoa cream that you like 
• Beaten egg to varnish the croissants 

PROCESS:

1st: We extend the puff pastry and leave it as it is, without spreading it further with the rolling pin. We cut into elongated triangles of 8 cm base and almost twice as high. 

2nd : Spread them with the Nutella over the entire surface and put an ounce of chocolate in the center. 

 3rd: Roll the triangle in a spiral starting at the widest base and continue rolling the spiral until we shape the croissant. We seal the spout that ‘closes’ the croissant well so that it does not open in the oven. 

 4rt: We place the croissants on a baking tray on satin paper and paint them with a kitchen brush with plenty of beaten egg on the surface. Bake at 180º for 10-15 min until the puff pastry rises and the surface is well browned. We serve warm or cold. 

5th: services on a plate and if you want to decorate them 

ELABORATION: 

 

Júlia Montoy