Croissants with chocolate puff pastry

Step-by-step cooking

1. Step 1:

   

   The puff pastry is thawed for an hour at room temperature. It can consist of 4 sheets, or it can go as a whole layer. In my package there was a single layer folded in 4 turns. For the recipe, I used half of the dough, which I also divided into two parts along the bend. If there are 4 separate sheets in your package, then just use two of them.

2. Step 2:

   

   Take one part of the dough and cut it into equivalent triangles. To make the triangles look the same, I cut off the edges (as in the photo).

3. Step 3:

   

   I took milk chocolate with nuts and raisins to provide the croissants with additional flavor and the filling with additional structure. Chocolate can be cut into small pieces with a knife, or you can just crumble with your hands into small slices. We spread several pieces of chocolate on the shortest side of the triangle, so to speak, at the base.

5. Step 4:

   

   Roll up the blanks with rolls. We prepare the second batch in the same way. The remaining edges (if you also cut them off) can be joined together by pressing down on the seam, also fill with chocolate and bake.

6. Step 5:

   

   On a baking sheet or baking dish, we line parchment paper the size of the bottom, there is no need to lubricate anything - the products will not stick anyway. We spread the blanks at some distance from each other, since they will slightly increase in size in the oven. Lubricate the future croissants with egg yolk for blush. If you want the crust to be lighter, then dilute the yolk with milk. It is convenient to use a silicone brush for lubrication.

7. Step 6:

   

   We send the puffs to the oven at 180 degrees for 15 minutes. During this time, they will be browned, which will be evidence of their readiness. We bake all the other blanks.