I had some frozen puff pastry left over and decided to use it to make some snacks.Make sure to press down on the end firmly and bake seam-side down, or it could lift up when baking!You can use a chocolate bar to make these. I used DARS because they come in separate blocks and are easy to cut.Cooking time will vary depending on your oven so please adjust it accordingly. Recipe by *mame mama *

real easy to make

I wanted to eat some chocolate croissants so tried making some with pie crust.Don't knead the pie crust mixture, if you do, it'll go hard.You can fill these croissants with cheese or caramel instead of chocolate if you like! If you do that make sure that the fillings can't leak out though. Recipe by Fushicche

When I was a kid my mom was always in the kitchen making something tasty for us! Sometimes, even at the entrance area, it smelled so good with just baked sweets like cake or pie.This is a super easy recipe with only 3 ingredients! You'll have fresh & tasty croissants in an hour!#heirloom

I thought these always were so "French", till I saw a recipe similar to this made w Nutella, so I said "Oui oui, I can make these!!

I wanted to make my mom's favorite croissants at home.It is important to continuously chill the dough to keep it from becoming too soft and difficult to work with. It is even better if you also chill your hands before handling the dough.You may also want to turn down the heat in the kitchen.If you should find air bubbles while rolling, try to gently move it toward the edge with the rolling pin to remove it. Recipe by Myumako

After I tried many recipes, I finally arrived at a recipe that I'm satisfied with!When you are sealing the edges of the dough together during Step 5, try not to let any air in. If a large amount of air gets in, then poke with a toothpick to let it out. If it's a small amount, don't worry about it! The dough will stick to the board and rolling pin as you repeatedly fold the dough, so dust with a small amount of flour. For 10 croissants. Recipe by Chikayan

If the croissant turns out well with 100 g of butter, increase the amount to 140 g for super flakey croissants.Please enjoy! Recipe by Ponnosuke