Tryst with a Croissant


What do you do when you wake up at 4:30 a.m. on a weekend? First of all, you ask yourself. “What is wrong with you Rao?! Why can’t you be a normal person and sleep in?!!” Then you think how to while away your time.

Being super pumped after a 2 and half mile run, still in the high energy mode, you want to do something that you enjoy doing. Something you miss doing. For me, that’s cooking. At least one of them. Thanks to my parents, myself and my family aren’t starving to death cause of my urban professional life.

So, last Sunday morning I decided to make something I have been planning to experiment on for a while now.  Drum rolls please!!

Chocolate Croissant!!

I am no pastry chef. I have never ever even tried to make pastries. And , today wasn’t the day either. A little bit of experimentation is what I had signed up for. So, out comes my store bought pastry sheets. Ok, let me back up a bit and give you the list of ingredients to make approximately 12 croissants.


  • 375 grams all-butter ready-rolled puff pastry sheet
  • 100 grams dark chocolate (minimum 70% cocoa solids or best quality milk chocolate bar for children)
  • 1 large egg (beaten)


  • Preheat the oven to 220°C/gas mark 7/425ºF. Unfurl the sheet of pastry and then cut it into six squares.
  • Cut each square diagonally to give 2 triangles. Put the triangle with the wider part facing you, and the point away from you. If required take help of YouTube for “how to make croissants” like I did.
  • Make a tiny slit in the base of the triangle.
  • Break off small pieces of chocolate (approx. 1cm ) to place on the pastry triangles, about 2cm up from the wide end nearest you.
  • Then carefully roll from that chocolate-loaded end towards the point of the triangle.
  • You should now have something resembling a straight croissant. Seal it slightly with your fingertips and curl it around into a crescent or leave it the way it is. I made a few of both.
  • Place the 12 (or 11 and quarter in my case. Tried a few test runs.) chocolate croissants on a lined but not buttered baking tray and paint with the beaten egg. Bake for 15 minutes until they are golden and puffy.

Optional steps (Almost always followed by me)

  • Eat most of the warm, flaky bites of heaven, oozing with gooey chocolate and tell yourself that you are testing them out.
  • Then hate yourself a bit, but then again tell yourself that you deserve it.
  • Curl up in your bed in despair and eat one more.





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s