朱古力牛角包

Name: 朱古力牛角包
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Western
Ingredients: 1張 酥皮（最好係長方形；如用圓形酥皮，修剪邊角，加糖焗製成類似蝴蝶酥嘅點心）; 2條 朱古力; 1茶匙 牛奶（5毫升）; 1茶匙 砂糖（4克）

由 CookWhatHK0 次收藏

朱古力牛角包將朱古力捲入酥皮，掃上牛奶砂糖醬焗至金黃酥脆，趁熱或室溫食皆宜。

朱古力牛角包

Chocolate Croissants

材料

Ingredients

1張酥皮（最好係長方形；如用圓形酥皮，修剪邊角，加糖焗製成類似蝴蝶酥嘅點心）

1 sheet of puff pastry (A rectangular sheet is ideal. If you're using a round one, simply trim off the edges and bake them with a sprinkle of sugar for a delightful treat, much like palmiers.)

2條朱古力

2 chocolate bars

1茶匙牛奶（5毫升）

1 teaspoon milk (which is about 5 ml)

1茶匙砂糖（4克）

1 teaspoon sugar (about 4 grams)

做法

Instructions

將酥皮切成8塊長方形，疊成兩疊（每疊4塊）。將焗爐預熱至200°C。

First, divide your puff pastry sheet into 8 equal rectangles. Once cut, arrange these rectangles into two stacks, with 4 pieces in each stack. Preheat your oven to 400°F (200°C).

將朱古力放喺酥皮邊緣約1厘米處，開始捲起酥皮，放入另一條朱古力，繼續捲至成形牛角包。

Take one of your pastry rectangles. Position a chocolate bar about 1/2 inch (or 1 cm) from one of its edges. Begin rolling the pastry over the chocolate. As you continue to roll, insert a second chocolate bar, and then finish rolling the pastry to fully enclose the chocolate, forming your croissant shape.

將牛奶同砂糖混合後掃喺朱古力牛角包面，然後焗30分鐘。趁熱、室溫或冷藏後享用均可。

In a small bowl, combine the milk and sugar to create a glaze. Brush this mixture over your chocolate croissants. Bake them for 30 minutes. These croissants are delicious served warm, at room temperature, or even cold.