Ingredients
Method
- In the bowl of a stand mixer, combine water, milk, sugar, instant yeast, bread flour, salt, and softened butter. Mix on low speed until the dough comes together, then continue kneading for 5 minutes.
- Transfer the dough to a work surface and knead for 1 minute to ensure the butter is fully incorporated. It's fine if the dough is slightly rough.
- Place the dough in a covered bowl or container and let it rise for 1-2 hours until it nearly doubles in size. Do not overproof.
- After the dough has risen, remove it from the bowl and gently flatten to release air bubbles. Wrap it in plastic wrap and freeze for 15 minutes.
- In a stand mixer, combine softened butter and flour. Mix on low until smooth and well-combined.
- Roll the dough on a floured surface into a 10-by-20-inch rectangle. Spread the butter on the bottom ¾ of the dough, leaving the top ¼ of the dough free of butter.
- Fold the dough into thirds, as you would a letter. Turn it 90 degrees and roll it into an 8-by-20-inch rectangle. Fold the dough into thirds again, wrap in plastic, and refrigerate for 2 hours.
- Roll out the chilled dough to an 8-by-12-inch rectangle. If the dough resists, chill it again for 15-30 minutes.
- Roll the dough out to 11 by 19 inches, then trim the edges to form a perfect 10 by 18-inch rectangle. Cut the dough into two 5-inch wide strips, then cut each strip into six 3-by-5-inch rectangles.
- Place two chocolate batons off-center on each dough rectangle. Fold the sides of the dough over the chocolate and press gently to seal. Fold the dough into a croissant shape.
- Place the croissants on parchment-lined baking sheets, leaving space between each. Cover loosely with plastic wrap and proof for 2-4 hours, until nearly doubled and jiggly.
- Preheat the oven to 425°F with racks in the lower-middle and middle positions. Brush the croissants with a mixture of egg yolk and heavy cream. Lightly spritz water onto the baking sheets to create steam.
- Lower the oven temperature to 375°F and bake for 24-26 minutes, rotating the sheets halfway through, until golden brown. Remove from the oven and cool slightly before enjoying.
Nutrition
Notes
For the best results, use high-quality butter with at least 82% fat content. The croissants are best enjoyed fresh but can be refreshed in a toaster oven if needed.