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Special equipment: pizza cutter or kitchen shears, ruler
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Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
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Place 1 sheet thawed puff pastry on the work surface like a sheet of paper or portrait (not horizontal or landscape).
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If the puff pastry is very sticky, very lightly flour the work surface.
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Using a pizza cutter or kitchen shears, cut the puff pastry in half, widthwise.
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Using a ruler as a guide, make an indentation at 2-inch intervals (for the base) across the bottom of each puff pastry half.
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Cut each half into 8 triangles, with the base of each triangle measuring 2 inches.
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(They will be very long isosceles triangles.)
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You'll end up discarding the 2 end pieces to get the most out of your puff pastry piece.
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This sheet of triangles will be reserved for the chocolate croissants.
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Repeat the cutting for the second puff pastry sheet that will be used for the almond croissants.
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For the chocolate croissants: Place 1 chocolate piece just above the 2-inch edge of 1 pastry triangle, folding the dough over the chocolate as you tightly roll up the dough, enclosing the chocolate.
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Repeat with the remaining puff pastry and chocolate.
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Place the pastry rolls on the baking sheet, seam-side down.
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Cover the croissants with plastic wrap and place the baking sheet in the refrigerator until the dough firms up.
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(You can make these croissants 1 day ahead up to this point.)
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Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar.
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For the almond croissants: Place 1/2 to 1 teaspoon almond paste, shaped like a small log, just above the 2-inch edge of 1 pastry triangle, folding the dough over the almond paste as you tightly roll up the dough, enclosing the almond paste.
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Repeat with remaining puff pastry triangles and almond paste.
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Place the pastry rolls on a baking sheet, seam-side down.
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Cover the croissants with plastic wrap and place in the refrigerator until the dough firms up.
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(You can make these croissants 1 day ahead up to this point.)
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Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar and sliced almonds.
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Bake until the pastries are golden brown, about 15 minutes.
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Serve warm or at room temperature.
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Cook's Note: These croissants are so easy and so good you'll want to stuff them with practically everything.
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They are perfect as is-chocolate croissants and almond croissants, but if you're feeling a little adventurous combine the chocolate and almond paste (scale back just a touch on the almond paste) in one croissant for a decadent treat.
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But don't stop there, you can stuff these mouthwatering minis with savory fillings too.
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Ham and cheese croissants are crazy good!
