(9 units approx.)
Put the raspberries and 2 oz of granulated sugar in a small pot. Stir and allow to boil for 15 minutes over medium-low heat, or until it reaches a thick jam consistency. Allow to cool.
Roll out the puff pastry (if it is round, roll it out softly with a rolling pin to form a rectangle) and cut 9 squares.
On each square, make a diagonal cut on each corner and fold the 4 corners to the center to form a windmill.
Put each windmill over an oiled parchment paper or silicone sheet and add a spoonful of raspberry jam in the center.
Brush the dough with beaten egg and sprinkle some granulated sugar.
Bake for 10 to 15 minutes at 390°F in a preheated oven until brown and remove. Allow to cool.
Melt the chocolate in a bain-marie or in the microwave, and once completely melted, decorate each windmill drawing lines on top.
Serve when hard.
