INGREDIENTS:
puff pastry 500 g
chocolate chips 115 g
eggs 1 PC.
water 1 tablespoon

PREPARATION:

1 Get the dough from the freezer 40 minutes before cooking, preheat the oven to 175 degrees.

2 Cut the thawed dough into 8 rectangles, and then each into 2 triangles. Put the chocolate filling on a wide edge, roll into a bagel.

3 Shift the fast croissants with chocolate filling on a baking sheet, grease the top with an egg whipped with a little water, bake for 25 minutes until Golden brown.