To prepare the dough
Mix the flour and salt in a bowl. Add the butter and water, knead briefly, the cubes of butter should remain whole.
To work the dough
On a lightly floured surface, roll out the dough to a rectangle (approx. 1 cm thick). Fold the narrower ends to the middle, fold over loosely, cover and chill for approx. 15 mins. Repeat the process three times, rolling out the dough in a different direction each time. After the fourth fold, cover and leave to chill for approx. 30 mins.
To shape the croissants
On a lightly floured surface, roll out the dough (approx. 38 cm in diameter). Divide the dough circle into 8 equal wedges using a pastry wheel or sharp knife. Spread 1 tbsp of peanut butter onto the wider part of the dough pieces, sprinkle with the chocolate. Brush the edges of the dough with egg. Roll the dough pieces in towards the pointed end, taking care not to stretch the dough. Lay the rolls on a baking tray lined with baking paper with the pointed end facing down. Ensure they are well spaced out. Shape into croissants, press the ends together firmly. Brush the croissants with egg.
Approx. 30 mins. in the centre of an oven preheated to 200°C.