Chocolate Croissant Recipe

Prepare the Dough

1. Combine flour, yeast, sugar, and salt in a mixing bowl. Slowly add water and mix until a dough forms. 2. Knead the dough until smooth, then cover and let it rest for a period to allow the gluten to develop.

Laminate the Dough

1. Roll out the dough into a large rectangle, then spread a uniform layer of butter over two-thirds of the rectangle. 2. Fold the unbuttered third over the middle third, then fold the buttered third over that. This is your first fold. 3. Roll out the folded dough gently, then repeat the folding process. Cover and refrigerate between folds to keep the butter from melting. Perform a total of three to four folds.

Shape and Fill the Croissants

1. After the final fold, roll the dough out to about 1/4 inch thickness. 2. Cut the dough into rectangles. 3. Place a stick or a few chocolate chips at one end of each rectangle. Roll the dough tightly around the chocolate. 4. Place the shaped croissants on a baking sheet, cover loosely, and let them rise until they are puffy.

Bake

1. Preheat the oven to 375°F (190°C). 2. Brush each croissant with milk or beaten egg. This will give them a golden, shiny appearance. 3. Bake for 15-20 minutes or until they are golden brown and flaky.