Chocolate Croissants from Scratch Draft

How I make it

Day 1: dough and folds

1. Put the flour, water, milk, sugar, salt, yeast and softened butter in a stand mixer bowl fitted with the dough hook.

2. Knead until the dough is soft and smooth.

3. Wrap the dough in plastic wrap and let it rest in the fridge for 1 hour.

4. Place the cold butter between two sheets of parchment paper and roll it into an even square. Keep the square in the fridge.

5. After the hour, roll the dough into a rectangle, set the butter square on it, wrap the dough around the butter and refrigerate for 1 hour.

6. Take the dough out of the fridge and roll it into a long rectangle.

7. Fold the top part to the center, then the bottom part toward the center. Turn the dough 180 degrees and refrigerate for another hour.

8. Repeat the rolling, folding and turning 3 times (this makes 27 layers in the dough).

9. After the third time, let the dough rest in the fridge overnight.

Day 2: shaping and baking

1. Take out the dough and divide it into 4 pieces. Roll out each piece and cut it into squares.

2. Place a piece of chocolate on each square and roll it up.

3. Arrange the croissants on a baking sheet lined with parchment paper, spaced apart.

4. Brush with egg (keep the leftover egg in the fridge) and let the croissants rest for 1 hour.

5. Preheat the oven to 400°F (200°C).

6. Brush again with the remaining egg and bake for 15 minutes, or until golden.