Prepare a baking tray and line it with baking paper. Then arrange the ring cutter on top of it. 

Combine 2 sheets of Danish pastry by lightly moistening them with a little water and pressing them together at the connecting edges.  

Roll from the top to the bottom. Then, trim the right and left edges to tidy them up. 

Cut it into 5 pieces, then arrange them within the ring cutter. Proof for 1.5 hours. 

Preheat the oven at 200°C (392°F)

For the egg wash: mix the egg and milk. Then apply it to the surface of the dough. 

Place another baking tray on top and bake at 200°C (392°F) for 20 minutes. Once cooked, let it sit for a while. 

For the filling: melt ¾ cup chocolate with whipping cream using the double boiler technique, then let it cool to room temperature. After that, inject it into the croissant using a syringe and piping bag. 

For the Top Coating: melt ¼ cup chocolate compound with a little butter. Then, dip the top surface and decorate with chopped nuts. 

Ready to be served!