Quick Chocolate Croissants

Method

1. 1
   Preheat the oven to 210°C (410°F). Unroll the puff pastry and cut it into 6 equal rectangles.

   💡 Tip

   Cut rectangles as evenly as possible: same-sized pains cook uniformly and you avoid some being overdone while others lack colour.
2. 2
   Place one chocolate bar at the edge of a rectangle and roll twice. Place a second bar and roll again to finish the pain. Repeat for the other 5 rectangles. Place them on a baking tray.

   💡 Tip

   Roll tightly so the chocolate doesn't escape during baking. The seam (the pastry edge) should face down when you place the pain on the tray.
3. 3
   Mix the milk with the sugar. Brush the top of each pain with a pastry brush.

   💡 Tip

   Only brush the top, not the sides. On the sides the milk-sugar mix sticks to the tray and prevents the pastry from rising properly.
4. 4
   Bake for 20 minutes at 210°C. The top should be well golden and puffed up. Leave to cool for 5 minutes before eating.

   💡 Tip

   Start checking at 15 minutes. Timing varies by oven. As soon as it's golden and puffed, take them out. The chocolate inside is boiling hot: 5 minutes of patience before biting in.