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Makes 6

INGREDIENTS:

11 oz. croissant dough pastry
4 oz. bittersweet chocolate bar, broken into individual squares
1 egg, beaten
2 oz. bittersweet chocolate chips
2 oz. white chocolate chips

METHOD:

Preheat oven to 375 F (190 C). Roll out pastry to 6 x 15 inch rectangle. Cut into 6 pieces. Put 3 chocolate squares into center of each pastry piece.

Fold one side of pastry over chocolate. Brush folded pastry side with egg. Fold over other pastry side and press gently to seal. Brush final side with egg. Bake for 14 minutes until golden. Allow to cool on a wire rack.

Melt chocolate chips in separate bowls according to type. Drizzle bittersweet chocolate over tops of parcels. Then repeat with the white chocolate. Allow to set and serve warm or cold with hot tea or coffee, or as a dessert for a dinner party with a scoop of ice cream.