Cream the butter with powdered sugar. Add vanilla and lemon zest, stir in half the egg and about a tablespoon of warm water. Mix in the flour and cocoa and pour the mixture into a piping bag with a nozzle. Pipe the mixture onto a baking tray lined with baking paper. Bake in the preheated oven at 200 °C for about 10 minutes until golden brown. Spread apricot jam on one half of the croissants and place the other croissants on top. Dip the ends of each croissant in liquid chocolate. Allow to dry.
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