- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tbsp sugar
- 2 tsp active dry yeast
- 3/4 cup warm milk (around 110-115 degrees Fahrenheit)
- 1 egg
- 1/2 cup (1 stick) butter, at room temperature
- 8 oz dark chocolate, cut into small pieces
- In a large mixing bowl, combine 1 1/2 cups flour, 1/2 tsp salt, 1 tbsp sugar, and 2 tsp active dry
- yeast. Add 3/4 cup warm milk and 1 egg, and stir until well combined.
- Gradually add the remaining flour, about 1/2 cup at a time, until the dough is smooth and elastic. Knead the dough for about 5 minutes.
- Place the dough in a greased bowl and cover with a towel. Allow it to rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat your oven to 400 degrees Fahrenheit.
- Roll out the dough on a lightly floured surface into a large rectangle, about 1/4 inch thick.
- Spread 1/2 cup (1 stick) of butter over 2/3 of the dough, leaving a 1-inch border around the edges. Fold the unbuttered third of the dough over the buttered third, and then fold the remaining buttered third over that, as if you’re folding a letter.
- Roll out the dough again into a large rectangle, about 1/4 inch thick. Fold the dough into thirds again, as before. Repeat this process one more time, for a total of three turns.
- Roll out the dough into a large rectangle, about 1/8 inch thick. Cut the dough into triangles, about 3-4 inches on the base and 6-8 inches on the height.
- Place a piece of chocolate on the base of the triangle, and roll the dough up, starting at the base and moving towards the point of the triangle. Pinch the ends to seal.
- Place the croissants on a baking sheet lined with parchment paper. Allow them to rise for another 15 minutes.
- Brush the croissants with an egg wash (1 beaten egg mixed with 1 tsp of water)
- Bake for 15-20 minutes, or until golden brown.
- Let the croissants cool for a few minutes before serving.