Cruasanes de chocolate super rápidos
Directions
- 1Cut the puff pastry sheet into triangles and make a small cut at the base of each triangle.
- 2Cut the puff pastry sheet into triangles and make a small cut at the base of each triangle.
- 3Cut the puff pastry sheet into triangles and make a small cut at the base of each triangle.
- 4Put half a teaspoon of chocolate cream on top of the cut you made before and roll each triangle to form a small croissant.
- 5Put half a teaspoon of chocolate cream on top of the cut you made before and roll each triangle to form a small croissant.
- 6Put half a teaspoon of chocolate cream on top of the cut you made before and roll each triangle to form a small croissant.
- 7Paint with beaten egg and bake at 200º C - 392º F for 15 to 20 minutes or until golden brown.
- 8Paint with beaten egg and bake at 200º C - 392º F for 15 to 20 minutes or until golden brown.
- 9Paint with beaten egg and bake at 200º C - 392º F for 15 to 20 minutes or until golden brown.
Ingredients
- 1 sheet of puff pastry
- 1 sheet of puff pastry
- 1 sheet of puff pastry
- 50 g nutella
- 50 g nutella
- 50 g nutella
- 1 egg
- 1 egg
- 1 egg
Equipment
baking sheetparchment paperknifepastry brushsmall bowl