Our 1st book is out now • Find out more & order a copy »
Unroll the puff pastry street.
Cut in half across the middle and then cut vertically, making 14 individual rectangles.
Divide the chunks of chocolate and cut in half.
Place one rectangle of chocolate at the top and bottom of each pastry rectangle.
Feel free to mix up your flavours of chocolate.
Roll the bottom edge of pastry into the middle, wrapping the chocolate inside.
Then toll the top edge down to the middle.
Repeat for all of your buns and place with the open edge facing down on a baking sheet covered in parchment paper.
Brush the top of each bun with milk.
Bake in a preheated oven at 220ºC for 15 minutes until golden.