Ingredients
- 1 pack Jus Roll pain au chocolate dough
- 1 egg, beaten
- 18 dark chocolate drops
- Liquorice strands, cut into thin strips
Method
- Unroll the dough.
- Cut into 3 squares.
- Cut each square into 2 triangles.
- Lift the 2 bottom corners up either side of the top corner.
- Fold the top point down into the centre.
- Turn the croissant over.
- Brush with egg wash, then make 3 slits either side of the “chin”.
- Place on a tray in the oven for 15 minutes until golden brown and risen.
- Press in 2 chocolate drops for eyes and 1 for a mouth.
- Add the liquorice strands on top of the marks to form whiskers.
- Cool briefly before serving.
