In a little more than five steps:
1) Figure out what time you want to have breakfast the next day, and count backwards 9 ½ hours
2) At Tconsumption - 9½ hours (night before), take out how many you would like to have in the morning, and let it sit in room temperature on a baking sheet or foil.
3) The next morning you will find that it has miraculously risen over night! (Quite dramatically..)
4) Preheat the oven to 350°F, and then pop the croissants in for 20 minutes
5) Take them out, and let them sit for another 10 minutes (ugh! enough waiting already)
Each pain au chocolat has 2 strips of chocolate inside. They are small/medium in size, but I think they are a tad sweet so 1-1½ of a croissant will be plenty for one. And I guarantee, if you do it somewhat correctly, they will be the flakiest, softest little "pre made/easy bake" thing you'll make.
Some compare these to the croissants in Paris, personally I think nothing compares to Parisian croissants in Paris, but... these come pretty damn close.