Ingredients

1. 300g Les Moulins farine blanchel or Blédor Multi-Usages
2. 150ml Water
3. 30g Sugar
4. 3g yeast
5. 7g Salt 
6. 125g Margarine for pastry
7. 1pc Egg Whole (optional)
8. 60g chocolate sticks (for chocolate chips)

Preparation

1. Use a puff pastry
2. Roll down the dough and divide into 6 x 12 cm pieces
3. Fill each dough rectangle with chocolate and fold.
4. Leave to ferment for two hours.
5. After an hour, brush with a beaten egg and leave to rest for another hour.
6. Bake for 15 to 20 minutes in the oven preheated to  210⁰C