Croissants with chocolate made from puff pastry

So, first, thaw the dough. When it is completely thawed, lay it on a floured surface. Do not roll it out! The croissants should be airy and voluminous.

Divide the dough into three approximately equal squares, then cut each square in half. Cut the resulting rectangles diagonally to create triangles with one right angle and one side twice as long as the other.

Take your favorite chocolate and break it into pieces. Place two pieces on the dough closer to the short side of the triangle.

Roll up the croissant, starting from the short side, to create a pointed end on the outside. Place the croissant with the pointed end down.

Repeat the same process with the remaining dough - place a piece of chocolate on each triangle and roll it up with the pointed end on the outside.

Transfer the croissants to a baking sheet lined with parchment paper. Here's a little trick. When I unexpectedly run out of parchment paper, I use regular white paper and coat it with a thin layer of butter. This greased paper can be used in any baking situation. Right now, we need it to protect the baking sheet from milk drips and sugar granules that can burn during baking.

Brush each croissant with milk using a silicone brush.

Sprinkle each croissant with a teaspoon of sugar on top.

And send it to the oven for 25 minutes at a temperature of 180 degrees. After 25 minutes, take out the ready, golden croissants, pour a cup of hot coffee, imagine that we are in Paris and enjoy. The best way to eat croissants made of puff pastry with hot chocolate - so that the filling does not cool down and solidify.