Little flaky rolls of croissant pastry filled with dark chocolate are a traditional French goûter—teatime or after-school snack.

Have ready:

Prepare the dough for:

Proceed with the recipe through all four turns, as directed. After chilling the dough, divide it in half, and return one half to the refrigerator. Roll the other half into a 16-inch square. Cut into sixteen 4-inch squares. Arrange ½ ounce of the chocolate in a 2-inch-long mound in each square, parallel to and about ½ inch in from one edge of the square. Lightly brush the opposite edge of the square with a ½-inch band of:

Fold the edge of the dough closest to the chocolate over the chocolate and continue to roll the dough up into a cylinder. Place the rolls seam side down at least 2 inches apart on ungreased baking sheets. Repeat with the remaining dough and chocolate.

Let rise and bake as for Croissants.