Yearny chocolate croissants
As I mentioned in a previous post, my love affair with all things Frenchy began a couple of years ago. After attending my first pâtisserie cooking class earlier this week, seeing all the Frenchy pictures hanging on the kitchen walls and hearing the French accent of the pâtissier made me feel a bit yearny for France. Yearny for all the great things I enjoyed about France, in particular the pastries. During my last trip to Paris, I would have at least three or four pastries just to start each day. I couldn’t help myself. They were so buttery and tasty. My favourite French pastry has to be the pain au chocolat, also known as the chocolate croissant. Now, don’t get me wrong, I’m all for making things from scratch but I really didn’t want to spend a couple of days making the croissant pastry, plus there would be no way I could wait that long to eat something so delicious. Scouring through my cookbooks, I came across a delightful recipe by Nigella Lawson in her book Nigella Express. I call it delightful because it’s quick and easy. So quick and easy in fact, that there are only 3 ingredients and I was able to eat my creations 30 minutes after I started making them. What more could I ask for? This recipe makes 12 yummy croissants.
Yearny chocolate croissants
375 gram ready-made puff pastry (I used Carême All Butter Puff Pastry)
100 grams dark cooking chocolate
1 egg, beaten
Preheat oven to 220°C. Unroll the sheet of pastry and then cut it into six squares. Because my bench space is smallish, I took each square and further rolled the pastry out until it was roughly 12cm x 12cm. If you have a larger space to work with, you can further roll the pastry out before cutting it into squares.
Cut each square diagonally to give 2 triangles. Position the triangle with the wider edge facing you, and the point of the triangle away from you.
Cut off small pieces of chocolate (about 5mm width) and place them on the pastry triangles, about 2cm up from the wide end.
Carefully and gently roll the chocolate-laden end towards the point of the triangle. It should look like a thin cigar.
Lightly, with your fingertips, seal the ends of pastry and curl it around to form a crescent. Place the chocolate croissants on a baking tray lined with baking paper and brush liberally with the beaten egg.
Bake for about 15 minutes until they are golden and puffed up.
Note: This has been one of the few times where I have not altered the original recipe. I’ve promised myself that the next time I make chocolate croissants, I will take the time to make the pastry from scratch (maybe). If you want to have a gander at the original recipe, click here. You can also find the recipe on page 98 of Nigella Express. Also, if you are not familiar with Carême Pastry products, I suggest you check them out here. I sampled some of their pastry products at the Adelaide Good Food and Wine Show recently and fell in love. With pastry that tastes this good, especially for ready-made pastry, who would want to make their own pastry from scratch? Please note that I am in no way affiliated with Carême Pastry, but I will give credit when credit is due.