How to Make Chocolate Croissants

• In a large mixing bowl, combine the flour, granulated sugar, salt, and instant yeast. Mix them well to ensure that everything is evenly distributed.
• Gradually add the warm milk to the dry ingredients, stirring until a dough forms. Knead briefly until smooth, about 5 minutes.
• Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Place the cold unsalted butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a rectangle about 1/2 inch thick.
• On a lightly floured surface, roll the chilled dough into a rectangle about 1/4 inch thick.
• Place the chilled butter block in the center of the dough rectangle. Fold the dough over the butter, sealing the edges well.
• Roll the dough out into a long rectangle, then fold it into thirds, like a letter. Wrap in plastic wrap and refrigerate for 30 minutes.
• Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn.
• After the final chilling, roll the dough out into a large rectangle. Cut the dough into triangles about 5 inches wide at the base.
• Place a few chocolate chips or a chocolate baton at the wide end of each triangle. Roll the triangles from the wide end to the tip, creating a crescent shape.
• Place the shaped croissants on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them rise in a warm place for about 1–1.5 hours.
• Preheat your oven to 400°F (200°C) so it’s hot and ready to give the croissants a perfect rise.
• Beat the egg and brush it over the tops of the risen croissants for that beautiful golden finish.
• Bake the croissants in the preheated oven for 20–25 minutes, or until they are golden brown and flaky.
• Allow the croissants to cool slightly on a wire rack before serving.