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 …
- Follow these instructions: Put the triangle with the wider part facing you and the point away from you. Break off small pieces of chocolate (approx.1cm/half inch) to place about 2cm/3/4-inch up from the wide end nearest you. Then carefully roll from that chocolate loaded end towards the point of the triangle. You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent. (Emily: It’s a personal thing but if you find the tips are too long, you can slightly overlap the two tips together like the photo below, likened to an angry crab folding its claws, hehe! I think the croissants look better this way.)
- Place the chocolate croissants on a lined baking tray and paint with the beaten egg.
- Bake for 15 minutes until golden and puffy.
Anna's Table says
I also hate wasting food.The same happened to me recently with extra phyllo dough. I ended up making a apple and cranberry strudel, plus made for an easy recipe post.
Great idea for nearly expired puff pastry. The beauty of it is that you can probably freeze the baked croissants if you can’t munch them all up yourself.
Nice….I love strudel too.
Yeah another quick snack in the freezer. haha!
Lindsey @ Gingerbread Bagels says
Mmm I love Nigella’s chocolate croissants! Yours look absolutely gorgeous and soooo good. I could use a dozen of those right now 🙂
It’s definitely one of my favourite recipes from her! Thanks for your lovely comment. 🙂
I’ve seen Nigella make these bfore and mentally noted them…but forgot about them. I am so glad you reminded me! They look so comforting and sound so easy!
Glad that I can help, hehe! It’s too easy, just a step up to making popcorns at home. 😀
Lindsey at Burn Me Not says
Oh, these look yummy! I love croissants… hiding a little chocolate inside is the perfect find!
I love croissants in any shapes and forms. But gooey chocolate (while they are hot) in the middle makes a pleasant surprise as long as you didn’t burn your tongue. 😛
Amy Bakes Everything says
Beautiful! This is perfect for a nice breakfast treat, I seriously die for croissants!
That makes the two of us, haha!
Rosemary @ Sprigs of Rosemary says
I’m glad you opted for #3. Nigella doesn’t do anything bad, does she? Happy move.
Thanks Rosemary, still have lots to go. As you can see I should have been packing now instead of blogging….oh well.. And I agree, Nigella can do no wrong.
Oh, boy, you made the right choice…what a fabulous, chocolaty treat!!!
Thanks Liz. Yeah, I know I made the right decision, my beloved and friend agreed with you too. 😉
Those look like the perfect little bite of heaven. I will have to give them a whirl sometime.
Thanks Kita! And they are super addictive too!
I love Nigella, and this recipe looks so good!!
Me too especially Nigella Express. 😀
oh awesome! i have several sheets of puff pastry staring at me that are now begging to be turned into croissants but i reckon im gonna try and add dollops of nutella hehe
Make sure there’s an airtight seal around the edges. I’ve tried some with strawberry jam but they cried me a red river on my baking tray. Please please please post it on your blog if you decided to make it with nutella. Love to see how they turned out. 😀
melissa@the hungry artist says
wow, great and easy recipe! I love puff pastry too. Glad you didn’t throw it out!
Thanks Melissa! Yeah, pretty relief that I didn’t but I might stay away from puff pastry for a while. Had too much in two days, haha!
Ah! These look awesome! I am definitely making some for my potluck next week(: THANKS!
Oh, that’s right, these would make an easy and a definite hit in a potluck! 😉
Gotta love Nigella! Easy chocolate croissants, that’s why she’s the undisputed Queen. Feel a weekend breakfast coming on, thanks!
These look delightful! The chocolate is like a little gift packaged inside! I also imagine that if you were feeling particularly lazy, you might also cut them pain au chocolat-style (i.e. in long rectangles) and roll them up that way.
– Lisa, Pocketful of Chocolate
Thanks for the tip! I’ll try this next time. 😀
yum! looks great!
gosh those look mighty good! What a simple and incredibly wonderful way to make fresh croissants! Thanks for sharing.