NOTE : If you don't have time to make the puff pastry, you can also buy 1 sheet puff pastry at shop.
For the filling
chocolate as much as you need
1 egg yolk+ 1 tbsp water (mix together) to brush the croissant
1. Make the puff pastry Fit your food processor with the dough blade, add all the ingredient "the puff pastry" and process until the flour clumps together in large pieces and comes together.
2. Roll out the dough on a floured surface with a floured rolling pin into rectangle shape and sprinkle cold unsalted butter (150g) onto the dough (see photo).
3. With the short border of the rectangle closest you, fold the dough into thirds: top and bottom edges to be folded in (see photo). The butter should be enclosed in the dough. Rotate the dough 90 degrees and roll it out again into a big rectangle with the rolling pin and fold it again.
4. Wrap the dough in plastic and chill for about 30 minutes or until firm.
5. Repeat steps #3 and #4 twice more. The dough should be smooth by now. Chill it in plastic again for 30 min.
6. Assemble Pre-heat the oven to 200℃. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a square shape (about 3mm thick) using a rolling pin.
7. Cut the dough into rectangles and then cut each rectangle diagonally into two triangles.
8. Place the chocolate along the shortest side of each pastry triangle and roll it up.
9. Place the croissants -seam side down- onto the baking sheet you prepared.
10. Whisk egg and water in a small bowl until well combined.
11. Brush gently each pastry with the egg mixture.
12. Bake them for about 15 to 20 mins, and then reduce the heat to 180℃ degree. Bake for another 5 to 7 mins or until they become nice golden brown.