Line a baking tray with parchment paper. Set aside.
On a floured work surface roll the dough into a rectangle, roughly 40 x 30cm.
Spread the pastry cream over the dough and cover it on top with the chocolate chips.
Fold the dough lengthways, by closing the bottom half of the dough first, and then fold the other half on top. Cut widthways into 12 strips about 3 cm each.
Twist each strip a couple of times and roll on itself and tuck the sides underneath. Don’t worry if it is messy, that is how it should be. Place each bun on the prepared baking tray, leaving some space between each one. Cover the baking sheet loosely and let sit for about 30 minutes. In the meantime, preheat the oven to 200°C.
Brush the buns with the egg wash and bake them for about 20 minutes, until golden.
Before transferring the buns to a cooling rack, let rest for about 5 minutes on the baking tray.
Store rolls in an airtight container. These morning buns can be enjoyed at room temperature or slightly warmed up before serving.