Making Chocolate Croissants

Here is what you'll need! Homemade Chocolate Croissants (Pain Au Chocolate) Servings: 8INGREDIENTS 4 cups flour ½ cup water ½ cup milk ¼ cup sugar 2 teaspoons salt 1 packet instant yeast 3 tablespoons unsalted butter, softened 1¼ cup cold unsalted butter, cut into ½-inch thick slices 1 egg, beaten 2 bars chocolatePREPARATION In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter. Once the dough starts to clump, turn it out onto a clean counter. Lightly knead the dough and form it into a ball, making sure not to over-knead it. Cover the dough with plastic wrap and refrigerate for one hour. Slice the cold butter in thirds and place it onto a sheet of parchment paper.. Place another piece of parchment on top of the butter, and beat it with a rolling pin. Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch square, ½-inch thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square. Transfer the butter layer to the refrigerator. To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants. Roll out each corner and form a 10-inch square. Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely. Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it. Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour. Roll out the dough on a floured surface until it’s 8x24 inches. Fold the top half down to the middle, and brush off any excess flour. Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn. Refrigerate for one hour. Roll out the dough again two more