Step 1

In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.

Step 2

Once the dough starts to clump, turn it out onto a clean counter.

Step 3

Lightly knead the dough and form it into a ball, making sure not to over-knead it.

Step 4

Cover the dough with plastic wrap and refrigerate for one hour.

Step 5

Slice the cold butter in thirds and place it onto a sheet of parchment paper..

Step 6

Place another piece of parchment on top of the butter, and beat it with a rolling pin.

Step 7

Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) 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.

Step 8

Transfer the butter layer to the refrigerator.

Step 9

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.

Step 10

Roll out each corner and form a 10-inch (25 cm) square.

Step 11

Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.

Step 12

Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.

Step 13

Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.

Step 14

Roll out the dough on a floured surface until it’s 8x24 inches (20x61 cm).

Step 15

Fold the top half down to the middle, and brush off any excess flour.

Step 16

Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.

Step 17

Cover and refrigerate for one hour.

Step 18

Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.

Step 19

After the final turn, cover the dough with plastic wrap and refrigerate overnight.

Step 20

To form the croissants, cut the dough in half. Place one half in the refrigerator.

Step 21

Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).

Step 22

With a knife, trim the edges of the dough.

Step 23

Cut the dough into 4 rectangles.

Step 24

Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.

Step 25

Place the croissants on a baking sheet, seam side down.

Step 26

Repeat with the other half of the dough.

Step 27

Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.

Step 28

Place the croissants in a warm place to rise for 1-2 hours.

Step 29

Preheat oven to 400°F (200°C).

Step 30

Once the croissants have proofed, brush them with one more layer of egg wash.

Step 31

Bake for 15 minutes or until golden brown and cooked through. Serve warm.

Step 32

Enjoy!