Roll out the puff pastry and cut into 8 triangles.
Divide chocolate into 8 parts and put 1 part of slightly softened chocolate on each piece of dough.
Brush the edges with milk and roll up from the wide side. Mix the yolks with the milk and brush the pieces with it.
Bake in the preheated oven at approx. 180 °C hot air until golden brown and allow to cool.
Heat the chocolate, put it into a baking paper stanitzel and decorate the chocolate croissants with it.
Preparation Tip:
A Goldfassl Dunkles underscores the deliciously buttery-sweet taste of the chocolate croissant.
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