Mini croissants with pastry cream and chocolate

Published on 2 December 2013

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Ingredients for 8 croissants

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1.Step 1 of 7
Unroll the pastry and cut it into 8 wedges, making a cut about 1 cm and a half long at the rounded edge of each wedge.
2.Step 2 of 7
Put a walnut-sized amount of pastry cream on each wedge. Do not add too much, or you will not be able to close it.
Add a few chocolate chips, milk or dark as preferred.
3.Step 3 of 7
Start rolling up.
4.Step 4 of 7
Try to enclose the cream thoroughly.
5.Step 5 of 7
Seal the tip of the triangle well and bend the ends of the croissant forwards towards you, pressing lightly. This prevents the cream escaping during baking; check it is well sealed.
Brush with milk.
6.Step 6 of 7
Immediately add the pearl sugar so that it sticks well.
7.Step 7 of 7
Place the croissants on baking parchment.
Bake in a hot oven at 180/200°C, depending on your oven, for about 15 minutes.

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