
The ingredients:
1 sheet of ready-to-use puff pastry3 tbsp plain flour
1 egg yolk
chocolate jam to taste
How to make:
If the puff pastry is still frozen, let it cool down to room temperature.Take 1 sheet, sprinkle flour on a clean table, then place the puff pastry.
Sprinkle the surface with a little flour, just enough so it doesn't get wet.
If the puff pastry is square, cut it into two rectangles.
Cut again into 6 triangles.
So a total of 12 triangles. Roll it briefly then place the jam on the widest side of the triangle, continue rolling slowly with the sharpest part on the outside.
Arrange on a baking sheet lined with parchment paper. While finishing filling the rest of the puff pastry, preheat the oven for 10 minutes.
Brush the surface of the dough with egg yolk. Bake the pastry for 15 minutes at 210 degrees Celsius.
Remove from the oven then let it cool.
Chocolate croissants are ready to be enjoyed with tea for breakfast or snacks.