I'm on bed rest right now. A friend brought these over for our breakfast a few days ago. This is her recipe. She made some with chocolate and some with almond paste annd raspberry jam sprinkled with sliced almonds. They were yummy.
Petits Pans au Chocolat
1 sheet frozen puff pastry (one half of a 17.3-ounce package), thawed, sheet cut into 12 squares
1 large egg beaten to blend with 1 water (for glaze)
2 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2x3/4-inch pieces
Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. (Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.)
Preheat oven to 400°F. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.