Pain au chocolat

Preheat the oven to 200 ° C.

Halve the Easter eggs in length.

Roll out the croissant dough on the work surface and press the slanted seams.

Cut the dough into six rectangles and brush with jam.

Place three Easter eggs on each piece of dough lengthwise and fold the dough in half lengthwise.

Press the dough slightly at the edges and place the rolls on a baking sheet covered with parchment paper.

Put the baking sheet in the middle of the oven and bake the chocolate rolls until golden brown and done in 12-15 minutes.

Allow the rolls to cool on a rack.