Puff Pastry with Dark Chocolate Cream

Unroll the first puff pastry roll without removing the baking paper. Spread the Caffarel dark chocolate cream using a spatula, then cover with the second roll of puff pastry, pressing the edges well.

Carefully place a glass or a bowl in the centre. With a sharp knife, divide the circle into 4 parts, then divide each part in half and then for each half, cut 3 strips.

Remove the glass and brush the entire pastry surface with the egg yolk. Turn each portion twice on itself then place all onto a baking tray. Cook in a preheated oven for about 20/25 minutes: the pastry must be golden.

Dust the pastry with the icing sugar and serve warm.