Light flakey croissants with a oozing warm chocolate centre = Heaven.
You Will Need
2 sheets of Puff Pastry
50g of Dark Cooking Chocolate
1 Egg
1 tbl of Milk
Method
Pre-heat you oven to 200*c. Simply cut your puff pastry sheets in half, length ways. For each half, cut on a diaganal from one corner to the other, so you end up with a triangle. Repeat on all sheets.
Break you dark cooking chocolate into small peices. Place one peice of the cocolate in the center, at the bottom of your triangle. Roll the pastry from the bottom of your triangle up towards the tip, making sure the chocolate is well sealed. Pinch both ends of the croissant together to seal and place on a baking try.
Whisk you egg and milk together to make a egg wash. Lightly paint the egg wash all over the croissants with a pastry brush. Place in the oven for aprox 10min or until golden brown.
Servve warm.
Makes 8
