Yep, I have just realised that I have an unopened pack of 10 puff pastries sheets sitting at the bottom of my freezer. Obviously, I have forgotten completely about them. Counting down to the second last day until the big move, I am kinda freaking out at the moment. How the hell am I going to finish 10 sheets of puff pastries in 2 days?
Okay, I have 3 options: (1) I can throw the unused ones away – but that’s would a complete waste! Definitely not my style. (2) Give to a friend – My only close friend here was away and couldn’t give her the stuff in time. Also I think it’s odd to give your acquaintances a packet of puff pastries as a gift, no? Or (3) Bake the crab crap out of them with little time I have left.
Obviously my choice was number 3 which I think it’s a smart one, hehe! While I was comtemplating what I should with the puff pastries without too much hassle, I thought of the chocolate croissants recipes adapted from Nigella Express. Honestly it’s so easy that I was not going to type out the “method” section of the recipe out of laziness, sorry! But then a recipe isn’t complete without specifying the methods. So I relented.
There are two parts to the method section: (1) A clip from the show, Nigella Express, which I think it’s fun to watch than reading; (2) A written section.
(adapted from Nigella Express)
1 standard ready-made puff pastry makes 8 croissonts
- 1 ready-made butter puff pastry
- 8 pieces of chocolate, broken from a bar (or you can use chocolate chips)
- 1 egg, beaten
- Preheat the oven to 425 degrees F (220 degrees C).
- Lay out a thawed puff pastry on a chopping board (please keep the plastic which came with it between the chopping board and the puff pastry to avoid sticking).
- Using a sharp knife, slice the sheet into 8 parts like the photo below.
- You can watch the following clip from her show Nigella Express on how she wrapped the chocolate in the pastry …