These quick chocolate croissants featured on an episode of Nigella Lawson's Cooking show. Nigella's method of rolling was a little different, I personally preferred the technique used by beautiful blog baker "Paris Pastry," which you can see here. I whipped them up tonight to surprise my French class as it is Bastille Day tomorrow! We are going to have french music, conversation, food and recipe handouts. If you want to surprise your family with something special for your own Bastille Day celebration I would highly recommend these little golden croissants. If you aren't celebrating Bastille Day, these would also be delicious hot out of the oven and served at a sunny brunch between friends...
1 packet of pre-made puff pastry
1 block of chocolate (I used a mixture of milk and white chocolate)
1 egg yolk, beaten
1-2 tbsp caster sugar
Defrost your puff pustry sheets and cut one square sheet into 4 relatively long-large oblique triangles. Place the triangle with the tip of facing away from you and the widest part closest to you. On this wide part, place cut up bits of your choice of chocolate along, relatively evenly. Roll this chocolate loaded end towards the point of the triangle. You should now have a roll with the thinnest bit of the triangle on top. Continue to do this with as many triangles as you like, until you have enough croissants. Place these on a greased baking tray. Then, place the beaten egg yolk in a bowl and mix in with 1-2 tbsp of caster sugar. Brush the croissants with this egg-sugar mixture. Place in an oven for around 15-20 minutes on 200 degrees (fan-forced). Ensure that they don't burn towards the end, but also be sure to check that the pastry is fully cooked on the inside.