Homemade Chocolate Croissants (Pain au Chocolat)

Makes 16 croissants

prepMake room in refrigerator for 2 baking sheets

prepPreheat oven to 400°F / 204°C

1/4 cup / 56 g unsalted butter, softened

Mix dough on low-medium speed, 1 min

Add milk, knead on medium speed, 5 min

Shape into ball, rest on mat, chill 30 min

Roll to 14×10 in rectangle

Chill rolled dough, 4 hr or overnight

Encase butter in dough, roll to 10×20 in

Fold into thirds (1st turn)

Roll to 10×20 in, fold into thirds (2nd turn)

Chill 30 min before 3rd turn

Roll to 10×20 in, fold into thirds (3rd turn)

Chill 4 hr or overnight

Roll to 8×20 in, cut into 16 rectangles

Stretch, fill with chocolate, roll tightly

Rest at room temperature 1 hr

Chill 1 hr or up to 12 hr

Brush croissants with egg wash

Bake 400°F / 204°C, 20 min, rotate halfway

Cool on wire rack, dust with confectioners' sugar

4 cups / 500 g all-purpose flour, plus more for rolling

1/4 cup / 50 g granulated sugar

2 teaspoons salt

1 Tablespoon active dry or instant yeast

1 1/2 cups / 360 ml cold whole milk

1 1/2 cups / 340 g unsalted butter, softened

Beat lamination butter & flour until smooth

Spread to 7×10 in rectangle, chill 30 min

2 Tablespoons / 16 g all-purpose flour

one 4-ounce bar / 113 g semi-sweet or bittersweet chocolate, coarsely chopped

1 large egg

Whisk egg wash ingredients together

2 Tablespoons / 30 ml whole milk

optional: confectioners' sugar for dusting

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