Ingredients
Method
- Place the softened butter into a stand mixer bowl fitted with a dough hook, then add flour, sugar, yeast, and salt and mix briefly on low to combine.
- With the mixer running, slowly stream in the cold milk and knead on medium-high speed until the dough becomes elastic and pulls from the bowl, about five minutes.
- Shape the dough into a round, wrap tightly, and refrigerate for one hour to relax the gluten.
- Arrange the cold butter on parchment, cover with another sheet, and pound and roll it into a 7-inch square about ½ inch thick, then chill for 30 minutes.
- Roll the chilled dough into a 10-inch square, place the butter block in the center, and fold the dough over it completely to seal.
- Roll the dough into an 8x14-inch rectangle, sealing seams without widening, then wrap and chill for one hour or freeze briefly.
- Roll the dough into an 8x24-inch rectangle, fold the top half to the center and bottom half over it, rotate once, then chill again.
- Repeat rolling and folding into thirds a second time to build additional layers, then refrigerate once more.
- Perform the final roll and fold, then wrap the dough and refrigerate overnight to fully rest the layers.
- Divide the dough in half, keeping one portion cold while rolling the other into a 10x16-inch rectangle and trimming edges.
- Cut the dough into eight rectangles, place chocolate along one short edge, and roll tightly to enclose the filling.
- Arrange croissants seam-side down on lined baking sheets, brush lightly with egg wash, cover, and let rise in a warm spot for two hours.
- Heat the oven to 400°F, brush croissants again with egg wash, and bake until deeply golden, rotating halfway through.
- Transfer to a rack and cool slightly before serving warm.
Nutrition
Notes
Caption-style recipe notes (MSI + emotional recall).