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Chocolate Croissants
Chocolate Croissants

Chocolate Croissants

20 mins
25 mins
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  • Ingredients
  • Method


  • 4 sheets of frozen puff pastry, thawed
  • ⅔ cup hazelnut spread
  • 200g chocolate, chopped (assorted dark, milk and/or white to your taste)
  • 25g butter, melted
  • Chelsea Icing Sugar for dusting

Chelsea Products in Recipe

Icing Sugar

Icing Sugar

Icing sugar can also be...

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Cut each pastry sheet diagonally into quarters to form 4 triangles.
Spread 2 teaspoons of hazelnut spread over each triangle leaving a 1 cm border.
Divide chocolate pieces among triangles.
Roll up tightly from the longest side then bring ends around to meet in the middle forming a crescent shape.
Repeat with remaining pastry and chocolate pieces. Place croissants on an oven tray lined with baking paper.
Brush with melted butter. : Cook in a hot oven at 200°C for about 25 - 30 mins or until golden brown. Serve warm or cold.
Lightly dust with Chelsea Icing Sugar.

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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