– After the dough has risen, place it on a surface sprinkled with a little flour and press it to release the air.
– Roll out the dough with a rolling pin until it forms a large rectangle about 5 mm thick.
– Cut the dough into rectangular triangles.
– Place a piece of chocolate at the widest base of each triangle.
– Roll each triangle from the base to the edges to form a croissant.
– Make sure that the edge is at the bottom of the croissant so that it does not open when baking.
– Place the croissants on a baking tray covered with baking paper, leaving space between them.
– Cover the croissants with a clean cloth and leave them to rest for about 45 minutes, until they increase in size.
-Preheat oven to 180°C.
-Brush the croissants with beaten egg until golden and shiny.
-Bake for 15-20 minutes or until golden and cooked through.
-Let the croissants cool on a rack.
-If desired, dust the croissants with a little powdered sugar before serving
