Makes 12 croissants
Full time 45 minutes (includes mold cooling time)
You will need:
1 package or 2 sheets puff pastry
96 milk chocolate baking melts
2 tbsp butter, melted and cooled
2 tbsp sugar
Let us begin:
Preheat your oven to 400'.
On a cutting board lay out one sheet of puff pastry. You will notice some fold marks when you lay it out.
Use these marks as a guide line to easily cut dough into three strips.
Approximately 1 1/2" from top lay a line of 4 baking melts, slightly overlapping them.
Pull edge of pastry up and over the melts, you may need to stretch a bit, that is okay. Gently press down to ensure the pastry stays sealed.
Lay a second line of baking melts right in the seam.
Fold remaining edge over and gently press to seal.
Place pastries seam side down on baking tray.
Liberally brush with melted butter and sprinkle over sugar.
Allow to cool on tray for 15 minutes before serving, cheers!