Preparation

Roll out the croissant dough to 3 mm thickness. Cut the dough 8 by 19 cm. Cool down to freezing point. Place the first baking-proof chocolate stick at the first weft and the second stick at the second weft. Roll up the rest of the dough nicely into a round. Keep the seam at the bottom in the middle and press gently. Leave the chocolate rolls to rise in the proving cabinet at 28°C, humidity max 70%. For extra shine, spray the roll with egg yolk and 10% whole milk. After baking and cooling, dip the top in the chocolate and decorate as desired.