Pinch off small pieces of dough and press them into the ungreased molds. Don't fill the molds completely (don't level them off) – just press the dough in enough to shape it, so the crescents take on the mold's shape without filling it entirely.

Bake in a preheated oven at 160°C for about 12 minutes, until golden. The crescents will start puffing up beautifully as they bake, so don't open the oven door or they might deflate.

Once out of the oven, tap them out while they're still warm – it works like a charm. For the next batch, wipe the molds dry with a kitchen towel, or use a brand-new dry sponge, which also works great.

Once the crescents have cooled, dip the edges in chocolate (melted chocolate with butter – melt it in a water bath).