Chocolate Croissants

First let me say to you that if I can do this, you can. As I have never tried to hide, I have no patience and even less dexterity. 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.
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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 12 servings
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Ingredients

Directions

  1. Preheat the oven to 425 degrees F. Unfurl the sheet of pastry and then cut it into 6 squares.
  2. Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you and the point away from you.
  3. Break off small pieces of chocolate (approx.1cm/half inch) to place about 2cm/3/4-inch up from the wide end nearest you.
  4. Then carefully roll from that chocolate loaded end towards the point of the triangle.
  5. You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.
  6. Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy and exuberantly, if miniaturely, croissant-like.
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