Chocolate Croissant's

Growing up I was and still am an Army Brat. With that comes certain privileges such as: living in Germany, and traveling around Europe. By the time I was in 4th grade I had seen some of the most amazing places in the world, my 23 almost 24 year old self is insanely jealous of my 8 year old self. It's a horrible cycle really. 

Anyways, I was semi watching the Food Network this morning during my break when the host of Dessert's First started talking about a trip to Paris as a child and eating chocolate croissant's outside of Versailles, when I was flooded with childhood memories of Germany- running around the "Forest", going to amazing places like Versailles and the Beaches of Normandy, and of course hot warm Croissant's. I am sure that we must have had a variation of these Chocolate Croissant's but my memory doesn't recall such wonderfulness.

Take two sheets of thawed puffed pastry that has
been thawed out for approx. 40 min.
Unfold and run a rolling pin through.

Make indents every 2 inches and cut
into strips then into long Isosceles
triangles. 

Egg Wash

Using a Pastry Brush coat the croissant's with the
Egg Wash, and sprinkle with Sugar.

 Chocolate Croissant's
Recipe from:
Food Network

Ingredients

• 1 (17.3-ounce) package or 2 sheets frozen puff pastry, thawed
• Flour, for dusting, if needed
• 2 1/2 milk chocolate bars, each broken into equal pieces (recommended: Hershey's)
• 1 large egg, beaten
• Sugar, for sprinkling

Directions

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

Place 1 sheet thawed puff pastry on the work surface like a sheet of paper or portrait (not horizontal or landscape). If the puff pastry is very sticky, very lightly flour the work surface. Using a pizza cutter or kitchen shears, cut the puff pastry in half, widthwise. Using a ruler as a guide, make an indentation at 2-inch intervals (for the base) across the bottom of each puff pastry half. Cut each half into 8 triangles, with the base of each triangle measuring 2 inches. (They will be very long isosceles triangles.) You'll end up discarding the 2 end pieces to get the most out of your puff pastry piece. This sheet of triangles will be reserved for the chocolate croissants. Repeat the cutting for the second puff pastry sheet that will be used for the almond croissants.

 Place 1 (I used 2 since mine were slightly bigger, and I wanted more chocolate) chocolate piece just above the 2-inch edge of 1 pastry triangle, folding the dough over the chocolate as you tightly roll up the dough, enclosing the chocolate. Repeat with the remaining puff pastry and chocolate. Place the pastry rolls on the baking sheet, seam-side down. Cover the croissants with plastic wrap and place the baking sheet in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.)

Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar.

Bake until the pastries are golden brown, about 15 minutes. Serve warm or at room temperature.