In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
2. Step
Once the dough starts to clump, turn it out onto a clean counter.
3. Step
Lightly knead the dough and form it into a ball, making sure not to over-knead it.
4. Step
Cover the dough with plastic wrap and refrigerate for one hour.
5. Step
Slice the cold butter in thirds and place it onto a sheet of parchment paper..
6. Step
Place another piece of parchment on top of the butter, and beat it with a rolling pin.
7. Step
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.
8. Step
Transfer the butter layer to the refrigerator.
9. Step
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.
10. Step
Roll out each corner and form a 10-inch (25 cm) square.
11. Step
Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
12. Step
Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
13. Step
Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
14. Step
Roll out the dough on a floured surface until it’s 8x24 inches (20x61 cm).
15. Step
Fold the top half down to the middle, and brush off any excess flour.
16. Step
Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
17. Step
Cover and refrigerate for one hour.
18. Step
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.
19. Step
After the final turn, cover the dough with plastic wrap and refrigerate overnight.
20. Step
To form the croissants, cut the dough in half. Place one half in the refrigerator.
21. Step
Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
22. Step
With a knife, trim the edges of the dough.
23. Step
Cut the dough into 4 rectangles.
24. Step
Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
25. Step
Place the croissants on a baking sheet, seam side down.
26. Step
Repeat with the other half of the dough.
27. Step
Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
28. Step
Place the croissants in a warm place to rise for 1-2 hours.
29. Step
Preheat oven to 400°F (200°C).
30. Step
Once the croissants have proofed, brush them with one more layer of egg wash.
31. Step
Bake for 15 minutes or until golden brown and cooked through. Serve warm.
