1 packet ready rolled butter puff pastry
100-gram chocolate bar (milk or dark depending on taste)
1 egg beaten
Preheat the oven to 180 degrees C. Unfurl the sheet of pastry and then cut it into 6 squares.
Break off small pieces of chocolate (approx.1,5cm) to place about 2cm from the side.
Then carefully roll from that chocolate loaded end to the other side.
Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy and exuberantly.