Makes 12

This version gives a shortcut to the traditional sweet Parisian breakfast treat by using already prepared puff pastry.

Ingredients

1 egg, beaten
1 tablespoon water
1 package puff pastry, cut into 12 rectangles
1 package puff pastry, cut into 12 rectangles
18 ounces bitter sweet dark chocolate, thin bards, cut into 1½ ounce pieces
Sugar
Cardamom, ground (optional)

Directions

Preheat oven to 400°F. Line 2 baking sheets with parchment paper and set aside. Mix the water and beaten egg together and brush the puff pastry (top side) with the egg wash. Please each 1½ piece of chocolate at the end of one of the rectangles. Roll the chocolate up inside and placewith the seam face down on the baking sheet. Place in the refrigerator for about 10 minutes. Remove from the refrigerator and brush with the remaining egg mixture. Sprinkle with a tiny amount of sugar or sugar mix with a dash of cardamom. Place in the oven and bake about 15 minutes or until golden brown. Serve warm!