Ingredients:

  • 1 sheet (250g) all-butter puff pastry, thawed but chilled
  • 10g all-purpose flour for dusting
  • 100g semisweet chocolate batons or dark chocolate strips
  • 60ml chocolate Nutella or hazelnut spread
  • 1 large egg
  • 15ml heavy cream
  • 10g granulated sugar

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly flour your work surface and roll out the chilled puff pastry sheet into a 10x12 inch rectangle.
  2. Using a pizza cutter, slice the dough into 8 long triangles or rectangles. Place chocolate batons or a teaspoon of Nutella at the wide base of the dough piece.
  3. Roll the dough tightly toward the tip, ensuring the point is tucked underneath. Arrange on a parchment-lined baking sheet.
  4. Whisk the egg and heavy cream together. Brush a thin, even layer of the egg wash over each croissant and sprinkle with sugar.
  5. Bake for 18–22 minutes until the croissants have puffed significantly and achieved a deep, mahogany golden brown color.