1-Prepare the Dough: First, combine 1/4 cup (56 grams) of unsalted butter with 4 cups (500 grams) of all-purpose flour, 1/4 cup (50 grams) of granulated sugar, 2 teaspoons of salt, and 1 tablespoon of active dry or instant yeast. Slowly mix in 1 and 1/2 cups (360 ml) of cold whole milk and knead for about 5 minutes until the dough passes the windowpane test, where it stretches without tearing. Shape it into a ball, cover, and let it rest in the fridge for 30 minutes this step builds a strong base for those layers.

2-Chill and Roll the Dough: Next, roll the dough into a 14×10-inch rectangle by hand, cover it, and pop it back in the fridge for at least 4 hours or overnight. This chilling time helps the flavors develop and makes the dough easier to work with. Keep your ingredients cold to maintain that perfect texture; if it feels too warm, give it a quick chill.

3-Create the Butter Layer: For the butter layer, mix 1 and 1/2 cups (340 grams) of unsalted butter with 2 tablespoons (16 grams) of all-purpose flour until smooth, then shape it into a 7×10-inch rectangle and chill for 30 minutes. Once firm, place it inside the chilled dough, fold the dough over, and roll it out to a 10×20-inch rectangle. Fold into thirds for the first turn and chill if needed to keep everything cool.

4-Repeat Folding and Rest: Roll and fold the dough two more times, chilling for 30 minutes between the second and third turns. After the third turn, let it rest in the fridge for 4 hours or overnight this is where the magic happens for extra flakiness. It’s like giving your dough a good nap to wake up even better!

5-Shape and Add Chocolate: Roll the dough into an 8×20-inch rectangle, cut it into two 4×20-inch pieces, then slice each into 4×5-inch rectangles, making eight in total. Cut each in half lengthwise to get 16 smaller 2×5-inch rectangles. Stretch each to about 8 inches, add pieces of the chopped 4 ounces (113 grams) of semi-sweet or bittersweet chocolate at one end, and roll tightly. Place them on baking sheets, cover loosely, and proof at room temperature for 1 hour.

6-Bake and Serve: Refrigerate the shaped croissants for 1 hour or up to 12 hours, then preheat your oven to 400°F (204°C). Brush with the egg wash made from 1 large egg and 2 tablespoons (30 ml) of whole milk, and bake for about 20 minutes, rotating the pans halfway. If they brown too fast, lower the temp to 375°F. Let them cool briefly on a wire rack and dust with confectioners’ sugar if you want that extra sweetness. Check out simple drink pairings to go with your fresh croissants!