Cat Croissant


  • 1 pack Jus Roll pain au chocolate dough
  • 1 egg, beaten
  • 18 dark chocolate drops
  • Liquorice strands, cut into thin strips


  1. Unroll the dough.
  2. Cut into 3 squares.
  3. Cut each square into 2 triangles.
  4. Lift the 2 bottom corners up either side of the top corner. 
  5. Fold the top point down into the centre.
  6. Turn the croissant over.
  7. Brush with egg wash, then make 3 slits either side of the “chin”.
  8. Place on a tray in the oven for 15 minutes until golden brown and risen.
  9. Press in 2 chocolate drops for eyes and 1 for a mouth.
  10. Add the liquorice strands on top of the marks to form whiskers.
  11. Cool briefly before serving.