Dark Chocolate Filled Pastry Rolls

Roll the pastry dough out to about 3-4 mm (approximately 1/10-1/8 inch) thick. Cut in half lengthwise. Coarsely chop the dark chocolate and sprinkle over the dough sheets. Cut the dough into 10 cm (approximately 4 inches) long pieces, roll up and place seam-side down on a baking sheet lined with parchment paper. Whisk the egg yolk with the heavy cream and brush onto the dough rolls. Bake for 20 minutes, until golden brown. Remove from the oven and allow to cool.