Preheat the oven

• Preheat the oven to 200 °C and line a baking tray with baking paper.

Cut the pastry

• Unroll the puff pastry and cut it into triangles.
• Place a chocolate baton at the wide end of each triangle.

Roll the croissants

• Roll each triangle up from the wide end towards the tip to enclose the chocolate.
• Arrange the croissants on the baking tray, seam side down.

Brush with egg wash

• Mix the beaten egg with the milk.
• Brush the croissants generously with the egg wash.

Bake

• Bake until puffed and golden brown.

Cool and serve

• Let the croissants cool slightly before serving so the chocolate is not too hot.