Wrap up 125g butter with plastic wrap and roll out using a rolling pin or Dough Sheeter until it is flat into a 12cm x 12cm square.　

Chill in the fridge.

Roll out the dough using a rolling pin into a 24cm x 12cm rectangle. Place chilled butter sheet on the dough.

Encase butter sheet and press the dough multiple times, with the rolling pin, outwards from the center.

Lightly flour the sheeter board and the dough. Adjust the dials according to the thickness of the dough to laminate.

Gradually roll the dough, adjusting the thickness to 5.0mm. Flip the dough upside down to prevent it from sticking to the sheeter board. Flour the board and dough as needed.

Once rolled, trifold the dough, wrap it up, and refrigerate it for 30~40 minutes.

Take out the dough from the refrigerator. Rotate the dough 90°(the center seam is oriented vertically) and roll like steps 4 and 5.

Repeat step 6 one more time. After the third fold, wrap it up and refrigerate it for 50 minutes.

Roll out the dough into about 45cm x 18cm long rectangle until 2mm thickness.

Make marks at the bottom of the dough at 9cm intervals. Repeat by following in between the two marks at the top making isosceles triangles. With a knife, cut the dough along the points made earlier.

Take a triangle, and gently make it slightly longer. Roll it firmly once and gently roll down the rest, starting from the wider end up to the point of the triangle.

Proof at 28 ℃ for about 90~120 minutes until it doubles in size.

Once proofed, brush egg wash on each croissant.

Preheat oven at 220℃, bake at top heat 210℃ , lower heat 190℃ and bake for 18 minutes. After 15 minutes, open the door to release the moisture from the dough and bake for 3 minutes.

Day 1 - In the evening, mix the dough. Add all of the yeast, water, and milk to the bowl of the mixer and stir to combine. Add the remaining ingredients and mix on low speed for 5 minutes. The dough will feel elastic and smooth. (This dough can be kneaded by hand if desired. About 7 to 9 minutes of hand kneading should be sufficient to develop the gluten.) Press the dough into a 5” x 5” square and wrap tightly. Leave on the counter for 30 minutes and then move to the refrigerator overnight.

Day 2 - The next morning, remove the dough from the refrigerator. Unwrap and degas by pressing the dough into a roughly 6” x 7” rectangle to expel any gas bubbles. Rewrap the dough and place it in the freezer for about 15 minutes. This brief period in the freezer will help to ensure the dough and butter are at a similar texture when the butter is locked in. While the dough is chilling, make the butter block.

Remove the butter from the refrigerator. Mark a 5.5” x 6.5” rectangle in the middle of a piece of parchment paper or heavy plastic wrap and then flip over so the marked side is facedown. (This will prevent any transfer to the butter.) Place the butter in the center of the marked rectangle. Fold the parchment or plastic over to completely encase the butter. If the butter seems too soft, place it in the refrigerator for a few minutes before continuing.

Remove the dough from the freezer. Place the dough on the sheeter board with the 6” edge running horizontally on the board and the 7” edge running vertically, facing the roller arm. Bring the roller arm up to just above the thickness of the dough and begin passing the dough through the sheeter, decreasing the thickness with each pass until the dough measures 6” x 12”, 7.5 mm thick. Use your hands to straighten out any edges and to make the corners as sharp as possible. Brush off any excess flour from the surface of the dough. Unwrap the butter block and place it in the center of the dough with the 6.5” sides running vertically. Fold the left and right sides of the dough toward the center to encase the butter in the dough and pinch the edges together to seal. Use a rolling pin to tap along the length of the dough, applying enough pressure so that the rolling pin makes light indentations in the dough. (This will help the butter roll out more evenly.)

Turn the dough 90 degrees so the seam where the dough meets is now running horizontally. Raise the sheeter roller arm to just above the thickness of the dough and begin passing the dough through the sheeter, decreasing the thickness one step with each pass. As you are rolling, try to use dusting flour sparingly. Use your hands to lift and flip the dough occasionally to help prevent it from sticking to the board. Stop rolling when the dough is 5mm thick and roughly 18” long. If necessary, trim the short ends of the dough just enough to create a straight edge. Brush off excess flour from the surface of the dough. Perform a double fold: To do so, start from the dough’s left edge, measure 5” toward the center, and make a light score just to mark. Take the left side of the dough and bring the edge to meet the mark just made. Brush off excess flour. Take the right side of the dough and fold it in to meet the left edge of the dough. You will now have an off-center seam where to dough edges meet. Next, fold the block of dough in half as if closing a book. Gently press to seal the dough fold together. You have now completed the first fold and can directly proceed to the second fold.

Second fold: Turn the dough 90 degrees so that the folded edges of the dough are running horizontally on the board and one open side is facing the roller arm. Bring the roller arm up to just above the dough (if the dough block is too thick, gently roll over with a rolling pin until it is able to pass through), and begin to pass the dough through the sheeter, decreasing the thickness with each pass until the dough is 5mm thick and measures about 18” long. If necessary, trim the short ends of the dough just enough to create a straight edge. Brush off excess flour from the surface of the dough. Perform a double fold just as you did before for the first fold. You have now completed the second fold. Wrap the dough and rest in the refrigerator for 60 to 90 minutes.

Remove the dough from the refrigerator and place it on the sheeter board so that the long edge faces the roller. Bring the roller arm up to just above the dough (if the dough block is too thick, gently roll over with a rolling pin until it can pass through), and begin to pass the dough through the sheeter. Continue rolling until the dough is 10mm thick and roughly 7” long. Turn the dough 90 degrees, and continue to pass the dough through the sheeter until it is 4mm thick and roughly 18.5” long. If the dough resists or shrinks back after rolling, wrap it tightly, place it in the refrigerator, and let it rest for 15 minutes before continuing with rolling. 

Remove the dough from the sheeter and lay it on a counter so the long edge runs horizontally. Recheck the measurements, and if it has shrunken some, using a rolling pin, gently reroll to 18.5” x 7”. Brush off any excess flour on the dough’s top and underside. Trim the edges of the dough just enough to have a straight, clean-cut edge. With a sharp knife or pastry roller, cut the rectangle into six 3” x 7” rectangles.

Line or grease two ¼ sheet pans and set aside. Lay a single chocolate baton along the bottom of the short end of one of the rectangles. Roll the dough over once to encase the chocolate. Lay another piece of chocolate down and continue rolling until you reach the end of the dough. Press down gently to flatten a bit. Repeat until all of the croissants have been shaped. Place three croissants, seam side down, per pan.

Let the croissants rise for 2.5 to 4 hours at around 75 degrees. The croissants will be ready when they have noticeably increased in size, appear light and poofy with visible layers, and wobble when the pan is gently shaken. the croissants seem to be drying out at any point, cover them with plastic to prevent a skin from forming or lightly mist them with water from a spray bottle. Near the end of the proofing time, preheat the oven to 400°F.

Bake the croissants: In a small bowl, mix the egg wash by whisking the egg, milk, and salt together. Gently brush the croissants with egg wash. Bake the croissants at 400°F for 8 minutes, then lower the temperature to 350°F for 10 to 12 minutes or until golden brown. Remove the croissants from the oven and allow them to cool completely. Croissants are best eaten the day they are baked. But they will still be good for a couple of days after baking. Store croissants in an airtight container at room temperature and reheat at 350°F for 8 to 10 minutes.