Let the frozen croissant doughs defrost on a baking sheet for about 30 minutes. Spacing between the initially small croissants should be as big a the rolled up dough. With a sharp knife, create an insertion cut into the croissant to about it's middle. Stuff in some chocolate chips.
Cover he croissants and baking sheet with a humid cloth for about 5 hours. The dough will at least double in size.
Brush an egg yolk (mixed with one-third water) over the croissants. Put in a 350 degrees pre-heated oven and bake for about 15 minutes or until nicely golden. |
