Make the chocolate dough by mixing 400 grams of croissant dough with the cocoa powder and a little water. You need this water because the dough absorbs water due to the cocoa. By adding a little water, the consistency stays the same as regular dough. Mix well together. Until you have a nice brown dough. Roll out the chocolate dough to 3 mm thickness. Roll the normal croissant dough to 20 mm thickness and top with the chocolate dough. Finally roll the dough to the eventual thickness of 3 mm.
Placing the rolled dough on a plate or baking tray in the freezer and then using a sharp knife optimises the flakiness of the croissant dough. This ensures voluminous products. Make sure that the sheet has wet edges so that the rolls keep their shape. Cut the dough lengthwise in 2 equal parts and then make diagonal cuts in the dough at 5 mm intervals. This ensures nice lines on the chocolate rolls. Then cut pieces of 13.5 by 8 cm.
Turn the dough round and place a chocolate croissant stick at the beginning. Roll up slightly and then place a second chocolate croissant stick. Roll up completely, making sure that the join is underneath. Glaze the rolls with the egg. Let the rolls rise in a proving cabinet at a temperature of 28°C with a humidity of a maximum of 70%, until the dough is nice and loose.
Sugar water has been used for years to give products a lovely glossy look. You can make it easily yourself. Bring 450 ml water and 450 g sugar to the boil in a pan. Leave it to simmer gently for 10 minutes. Take the mixture from the heat and stir in 100 g of invert sugar. Stir well and the sugar water is ready to use.