It's Cookbook Challenge time again, and though I've been falling behind I knew I had a recipe for this week. My library card has been getting a real workout, because even though we've been living here 6 months, we don't have the bookshelves installed yet, so all my cookbooks are still in storage. :( Still, this is so simple, you don't need a recipe at all! I even mixed things up a bit by making some with jam - a rather nice Strawberry, Blueberry and Cranberry jam. These made a delightful afternoon tea once they finally cooled down enough to eat, all buttery and flaky and sweet and perfect with my coffee.
Chocolate Croissants (adapted to Australian ingredients from Nigella Express - Nigella Lawson)
2 sheets thawed puff pastry
100g good quality chocolate
1 egg, beaten
Preheat the oven to 220°C. Cut the pastry into quarters square ways, and then diagonally, so you end up with 8 triangles.
Place the triangle with the points facing away from you.
Break off small pieces of chocolate, and place just up from the widest end of the pastry.
Carefully roll up from the chocolate end to the point.
You should now have something resembling a straight croissant. Seal it slightly with your fingertips and curl it around into a crescent.
Place your croissants on a lined but not buttered tray and paint with beaten egg. Bake for 15 minutes until they are golden and puffy and exuberantly, if miniaturely, croissant-like.
We used both Sea Salt, and Blueberry with Almond flavoured dark chocolates.
Master Two approved.
This was an entry for
The Cookbook Challenge: Week 31 - French.