Real Chocolate Croissants from Scratch

How I make it

Day 1: The dough and the folds

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

2. Knead until the dough is soft and smooth.

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

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

5. After 1 hour, roll the dough out into a rectangle, place the butter square on it, enclose the butter in the dough and refrigerate for 1 hour.

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

7. Fold the top half toward the center, then fold the bottom part toward the center. Turn the dough 180 degrees and return it to the refrigerator for 1 hour.

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

9. After the 3 repetitions, let the dough rest in the refrigerator overnight.

Day 2: Shaping and baking

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

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

3. Place the croissants on a baking sheet lined with parchment paper, leaving space between them.

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

5. Preheat the oven to 390°F.

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