Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper and set aside.

To prepare the chocolate braids, place the chocolate cream in a plastic bag or piping bag and pipe a strip down the center of each pastry square. With a sharp knife, make four diagonal slits on each side of the chocolate filling. Fold one side and then the other over the cream to form a braid.

Place the braids on one prepared baking sheet and brush with egg wash.

Place the pan in the oven and bake for 25 minutes, or until just

golden.

Remove from oven and allow the braids to cool.

To prepare the frosting, mix confectioners’ sugar, cocoa, and almond milk.

Drizzle the frosting over the braids and sprinkle with mini chocolate chips before the frosting hardens so that they stick to the frosting, giving the braids some extra chocolate crunch. Then dust with confectioners’ sugar.

To prepare the cinnamon-maple braids, mix brown sugar, one and a half teaspoons cinnamon, and three tablespoons maple syrup to form a paste. Place a strip of this mixture down the center of each puff pastry square.

With a sharp knife, make four diagonal strips on each side of the sugar mixture. Fold one side and then the other over the sugar mixture to form a braid. Place the braids on the other prepared baking sheet.

Place in the oven and bake for 25 minutes, or until golden. The sugar

will spread, adding to the flavor.

After removing the pan from the oven, remove the braids from the pan with a spatula and put them on a clean pan so the sugar doesn’t harden around the braids. Allow to cool.

To prepare the frosting, combine 1/4 teaspoon cinnamon, one tablespoon maple syrup, confectioners’ sugar, and almond milk.

Drizzle the frosting over the braids, then dust with confectioners’ sugar and

some cinnamon.