Cut the chocolate into small pieces. Unroll the puff pastry with the parchment paper on a baking sheet, cut into 8 pieces of cake. Place the chocolate on the broad side of the triangles. Roll up from the broad side towards the tip and bend into croissants. Whisk the egg yolks and cream together. Brush the croissant with it. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 15 minutes. Let the croissants cool down. Place the glaze in the bag in hot water for about 10 minutes. Cut off a small corner from the bag and sprinkle thin chocolate strips over the croissants. Sprinkle with chocolate shavings and let dry.
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