Chocolate Croissants

Note, this recipe requires at least 4 hours or up to overnight refrigeration so plan ahead.

In a small bowl, dissolve the yeast and a pinch of the sugar in the warm water. Let it stand until foamy, about 5 minutes.

In a large bowl, combine the remaining sugar, the salt, melted butter, milk, the yeast mixture and 1/2 cup of the flour, and mix with a wooden spoon until blended. Gradually add the remaining flour 1/2 cup at a time and mix just until the dough comes together in a sticky mass.

On a lightly floured work surface, roll out the dough into a rectangle about 1/2 inch thick. I didn’t have a measuring stick so I grabbed my husband’s handy-dandy leveler. Transfer the dough to a sheet pan, cover with plastic wrap and refrigerate until chilled, about 40 minutes.

When you are 30 minutes into the chilling process make the butter mixture. Using the heel of your hand, knead the butter on a floured work surface to flatten it and warm it to about 60 F. Sprinkle the top of the butter with the flour and gently beat the butter with the rolling pin to press the flour into the butter. Shape the butter into a 6-by-8-inch rectangle. If the butter has become too warm, wrap it and refrigerate just until firm but still pliable (60 F).

To laminate the dough (this just means to fold and roll the dough over and over to create the wonderful flaky layers) roll out the dough into a 9-by-13-inch rectangle on a floured work surface. With a short side facing you, place the butter/flour mixture on the lower half, leaving a 1/2-inch border on all sides. Fold over the upper half to cover the butter and press the edges together to seal. Then, with a folded side to your left, roll out the dough into a 10-by-24–inch rectangle. With a short side facing you, fold the bottom third up, then fold the top third down, as if folding a letter. This completes the first turn. Return dough to the pan, cover with plastic wrap, and refrigerate for 45 minutes.

Return the chilled dough to the lightly floured work surface with a folded side to your left and repeat the process to make 3 more turns, rolling and folding as above for a total of 4 turns. After the final turn, refrigerate the dough for at least 4 hours or for up to overnight. (I waited 4 hours…this was when I rededicated my love to this incredible project and pushed through… So at 9 PM I pulled these puppies out of the fridge.)

To form the croissants, roll out the pastry on a lightly floured work surface into a 9-by-18-inch rectangle. Cut it in half lengthwise, and then cut each half crosswise into 4 squares, for a total of 8 squares. Cut each square in half on the diagonal.

Lightly butter 2 sheet pans. Working with 1 triangle at a time, gently stretch each triangle to about twice its original length then, gently stretch the wide end of the triangle. Lay the triangle on the work surface with the point away from you. Add about 1 tablespoon of chocolate chips along the wide part of the triangle. Place your hands at the top of the wide end and gently roll the pastry with the chocolate away from you. Just before you get to the end, smear the tip against the work surface with your thumb to seal the seam. Continue to roll until the tip is on the underside. Place it, tip side down, on a prepared pan. Repeat with the remaining triangles, spacing them about 3 inches apart. Place in a warm, draft-free spot, cover loosely with a kitchen towel, and let the pastries rise until they double in size, about 1 1/2 hours.

Position a rack in the middle of the oven and preheat to 425 F.

Combine the egg and milk in a small bowl and lightly beat. Lightly brush the tops of the pastries with the egg mixture. Bake the pastries, 1 sheet at a time, until golden brown, 15-18 minutes. Transfer to a wire rack and let cool on the pan. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 1 day.

Recipe makes 16 croissants.