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Karthik Raja | all galleries >> Galleries >> The Cut and Paste Recipe Book > Chocolate Croissant
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15-JAN-2011 Jyothi Karthik Raja

Chocolate Croissant

Ingredients:
Frozen pastry sheets
Ghiradelli chocolate
Baking chocolate
Hot chocolate mix
Pam cooking spray

Preparation:
Thaw the pastry sheets for 40 minutes. Spread the sheet and stretch them out using a rolling pin. Cut the sheets into triangular shapes. Melt the different chocolates and spread inside the sheet. Roll the sheets from the long edge to the pointed edge.

Spray a little Pam or spread a little butter before baking. Bake in a pre-heated oven at 425C.

Canon EOS 7D
1/60s f/5.6 at 119.0mm iso200 full exif

other sizes: small medium original auto
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Guest 21-Jan-2011 04:57
Excellent image and recipe! V.
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