Pain Au Chocolat

First you preheat the oven to 200 degrees circulating air. Meanwhile you spread the dough on a tray and carefully cut it into squares. Mine were about 6 "x 6". The bar of chocolate breaks apart. It doesn't matter if it splinters: the smaller the pieces or splinters, the easier it is to roll the croissants later. Spread the splinters diagonally across the squares, then roll them from one corner to the other and press the ends tightly together. At the end, brush the croissants with a little water and put it in the oven. They are ready after approx. 20 minutes and can be eaten after a short cooling phase. Bon Appetit!