Nigella’s Chocolate Croissants



In her book she writes:

“First let me say that if I can do this, you can. I have never tried to hide; I have no patience and 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 like eating what they make even more.”

Because I love, love, love croissants…...(one of the perfect components of breakfast in my humble opinion)……and also love chocolate….this recipe screamed out at me.

Like Nigella, I used frozen butter puff pastry, half a 17.02 ounce package.



A partial bar of Green and Black’s organic chocolate



1 egg, beaten


Step One – Thaw one sheet of the puff pastry on the counter. I placed mine on wax paper and let sit out for 45 minutes. If you have already thawed your puff pastry – then preheat oven to 425 degrees. Unfurl the pastry and cut into four squares.


Step Two - Cut each square diagonally to give two triangles ( they will appear very small). Put the triangle with the wider part facing you and the point away.


Step Three – Break off small pieces of chocolate (about a ½ inch) and place about ¾ the way up from the wide end nearest you.



Step Four - Carefully roll from the chocolate-loaded end toward the point of the triangle.


Step Five - You should now have something resembling a straight croissant. Seal it lightly with fingertips and curl it around into a crescent.
(in this, I was not a shining success. Maybe it’s all the angles….I suck at geometry…and some directions)


Step Six – Place the chocolate croissants on a baking sheet lined with baking parchment or aluminum foil. Paint with egg. Bake 15 minutes.



Note – I forgot the damn egg. I was so caught up with the porny-osity of puff pastry combined with good chocolate that I single mindedly rolled the pastry, ate chocolate, ran my mouth about the entire thing….you know…..



The photos in Nigella’s book look great. Next time I won’t roll mine as tightly and maybe the chocolate will seep through, into more of the flaky layers of the croissant.



This makes 8 flaky, buttery-warm chocolately treats which we served, probably inappropriately, with a glass of Bailey’s Irish Cream. I joked with Doug that ingestion of that much sugar at 9:30 in the evening ought to have me testing for diabetes if I wasn’t careful. But oh my……..they were very good! Next time I’ll remember to paint with the egg too.



Nigella Express - Get Up and Go Section, page 98




You have to try this chocolate!

4 comments:

Wandering Coyote said...

Green & Black's is my FAVOURITE brand of chocolate EVER. Well, except for Cadbury's Dairy Milk. I saw these croissants in the book and thought that using puff pastry was pretty ingenious.

girlichef said...

Genius! I am DEFINITELY making these. I happen to have some puff pastry in the freezer...yes I do :)

Pierce said...

It was my first time using puff pastry and thought I'd screw it up....but it was easy. Which can be scary with something with such "fattening potential"!

Le laquet said...

*starts chanting* Green and Black's, gimme Green and Black's! That recipe sounds and looks divine.

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