Simple Chocolate Croissants for Any Breakfast
Ingredients
- 1 roll refrigerated puff pastry
- 50 g chopped dark chocolate
- 1 egg yolk
- 1 tablespoon milk
Preparation
Let the puff pastry come to room temperature for 10 minutes
Cut the pastry into 6 triangles and place the chopped dark chocolate along the longer side of each
Gently roll up each triangle into a croissant shape, stretching the pastry slightly as you roll
Preheat the oven to 180°C (convection: 160°C)
Bend the ends of each croissant slightly inward to form the classic shape
Mix the egg yolk with the milk to make an egg wash and brush the croissants with it
Bake the croissants in the preheated oven for about 20 minutes until golden brown
Serving suggestions
These light chocolate croissants are perfect for a generous breakfast and also great for taking along
