Recipe-Classic chocolate croissants (pain au chocolat).

Ingredients

Dough

• 2 ½ cups (300 g) all-purpose flour

• 2 ½ tsp (7 g) instant yeast

• 2 tbsp granulated sugar

• 1 tsp fine salt

• ⅓ cup warm water

• ⅓ cup warm milk

• 1 ½ tbsp unsalted butter, softened

Butter Block & Assembly

• 10 tbsp (140 g) cold unsalted butter

• 12 to 16 baking chocolate batons (or bittersweet chocolate cut into long strips)

• 1 egg whisked with 1 tbsp milk (for egg wash)

Instructions

1. Mix the Dough: In a bowl, combine flour, yeast, sugar, and salt. Pour in the warm water, warm milk, and softened butter. Knead until a smooth ball forms. Shape into a flattened square, wrap tightly, and refrigerate for at least 4 hours (or overnight).

2. Form the Butter Block: Place the cold butter between parchment sheets. Pound and roll it with a rolling pin into a flat 5×5-inch square. Keep cool.

3. Enclose the Butter: Roll the cold dough into a 10×5-inch rectangle. Place the butter block in the center and fold the dough flaps over it, sealing the edges firmly.

4. Laminate (3 Letter Folds):

   • Roll the dough into an 18×6-inch rectangle.

   • Fold the top third down and the bottom third up (like a letter).

   • Cover and chill for 30 minutes.

   • Repeat this rolling and folding process 2 more times, chilling 30 minutes between each turn.

5. Shape: Roll the chilled dough out into a ¼-inch thick rectangle. Cut into smaller rectangles (about 3×5 inches).

6. Fill and Roll: Place a chocolate strip near one short edge of a rectangle, roll the dough over it once, place a second chocolate strip, and finish rolling tightly into a cylinder. Place seam-side down on a parchment-lined pan.

7. Proof: Let rise uncovered at room temperature for 1.5 to 2 hours until noticeably puffy and soft.

8. Bake: Preheat oven to 375°F (190°C). Gently brush the tops with egg wash. Bake for 18–22 minutes until deep golden brown. Let cool slightly on a wire rack before serving.