​Traditional French Croissant and Chocolate croissants

For the croissant dough:

• ½ C (125g) milk
• 1 Tbsp (10g) dry baker's yeast
• 4 C (500g) Flour
• ¼ C (50g) sugar
• 1 ½ tsp (10g) salt
• ½ C (125g) water
• For the butter square:
• 2 sticks (250g) butter at room temperature
• Egg wash: 1 whole beaten egg + 1 dash of milk
• Chocolate croissants: 16 or 32 chocolate sticks for 8 or 16 chocolate croissants (2 per loaf).

Directions

1. Warm the milk until just lukewarm. Add the yeast and stir.
2. Pour the flour into a large bowl (or stand mixer bowl fitted with a hook). Add the sugar and salt, and stir to combine. Add the water, milk.
3. Mix on low speed for 3 minutes, then increase a bit the speed to obtain smooth and homogenous dough (about 10 minutes total). The dough should come off the walls of the bowl.
4. Remove the dough from the bowl, incise with a sharp knife. Leave covered in the oven with lights on for 2 hours. (lights on will give just enough warm to help the dough rise)

Prepare the butter: 

1. Fold a sheet of parchment paper into a square.
2. Unfold the sheet of parchment paper, place the butter in the center of the sheet, then refold the paper over the butter. Tap the butter with the rolling pin to relax it and make it elastic. Spread the butter so that it perfectly matches the square shape of the parchment paper. Set aside in the fridge.

Prepare the dough:

Roll the dough into a square shape. Wrap totally in plastic wrap and let rest in the fridge for 2 hours.

1st fold

1. Make sure that dough and butter are at the same temperature.
2. Place the butter at the center of the dough.
3. Fold on all 4 sides.
4. Close and weld the dough perfectly by pressing on it. Roll to a rectangle.
5. Fold in 3. Leave to rest in the fridge for 1 hour.

2nd fold

1. Make a quarter turn and roll again to a rectangle. Fold in 3 again. Leave to rest in the fridge for 1 hour.

Last roll

1. Roll the dough to a square about 1/4 " thick. 
2. Using a sharp knife cut the edges of the square of dough.

Shaping the croissants

1. Prepare the egg wash by mixing the egg and the milk with a fork.
2. Cut triangle to make croissants and rectangles to make chocolate croissant. 
3. Once your dough is cut, and the pastries formed, let rest for 30 min to 1h in the oven with lights turned on.

Baking

1. Preheat the oven to 380°F and bake for 20 minutes. Depending on the type of oven, the quantity and the size of your pastries, the temperature will vary. The larger the pastries, the longer they will take to bake.