Buttery French Croissants with Chocolate Filling

Ingredients

• 4 cups all-purpose flour, sifted
• 1 cup whole milk, warm
• 1 cup granulated sugar
• 2 teaspoons active dry yeast
• 1 teaspoons salt
• 1 cup unsalted butter, cold
• 1 large egg, beaten

• 1 cup dark chocolate chips

1. 01
   In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. 02
   In a large mixing bowl, combine sifted flour and salt. Add the yeast mixture and mix until a dough forms.
3. 03
   Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. 04
   Roll out the cold butter between two sheets of parchment paper into a rectangle about 1/4 inch thick. Chill in the refrigerator.
5. 05
   Roll out the dough into a large rectangle and place the chilled butter in the center. Fold the dough over the butter, sealing the edges.
6. 06
   Roll out the dough into a long rectangle, fold into thirds, and refrigerate for 30 minutes. Repeat this process two more times, chilling between each fold.
7. 07
   Roll out the dough to about 1/8 inch thick and cut into triangles. Place a few chocolate chips at the base of each triangle and roll towards the tip.
8. 08
   Place the rolled croissants on a baking sheet lined with parchment paper. Cover and let rise for 30 minutes.
9. 09
   Preheat the oven to 400°F (200°C). Brush the croissants with beaten egg.
10. 10
    Bake for 15-20 minutes or until golden brown. Allow to cool slightly before serving.