Defrost frozen puff pastry and roll it out until it about doubles in size. You are going to want to keep it shaped like a rectangle.
Spread the creme patisserie over the rolled-out dough so it is in an even thin layer.
Sprinkle with mini chocolate chips, or more if that is your thing.
Fold the dough in half, along the short edge, sort of like a book.
Cut into 1 1/2 inch strips.
Place on a parchment-lined baking sheet, and twist a couple of times to give it that cattail look, combine beaten egg with a splash of water, and brush onto the top of each pastry.
Bake in a 400-degree oven for about 20 minutes or until golden brown.