Recipe for Croissants and Chocolate Pastries

Put the flour in the mixer, along with the sugar, salt, yeast, and milk. Mix quickly for 2 minutes and finish by hand to form a ball, cover, and refrigerate the dough ball for at least 1 hour.

Flour the work surface. Roll out the dough like a pizza and place the softened butter in the center, then fold the four sides without overlapping. Flour again and roll out to obtain a long rectangle and fold like a wallet. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Flour the work surface again. Roll out the dough into a nice rectangle, then fold it again like a wallet. Wrap it again and refrigerate for 30 minutes. Repeat this entire step once more. Each time, try to hide the less attractive side in the wallet folding. This time, leave it in the refrigerator for at least 2 hours. Personally, I do this work on Friday and let my wrapped dough sit until the next day, or even longer.

Next, divide the dough in 2. Roll out to create 2 rectangular strips, cut triangles and roll them into crescents. For the other triangles, place 2 pieces of chocolate and roll them. I recommend not to roll too tightly and to seal with a little water.

Place the pastries on parchment paper on a baking tray and let them rise for the first time until they double in size (if it is cold, you can set the oven to 30 degrees). Brush with egg again and bake for 18 to 25 minutes according to your taste; I prefer them very golden at 180 degrees.

To finish, here it is, the children waking up on the weekend to a wonderful smell in the house.