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1
Combine cold water and milk in a 1:1 ratio. Add fresh yeast, sugar, and honey, then stir well. Mix in bread flour and all-purpose flour, then add salt and room temperature butter.
2
Mix on low speed for 5 minutes until ingredients combine. Then increase mixer speed to medium-high and knead for 6 minutes until the dough pulls away from the sides of the bowl.
3
Transfer the dough to the counter without using any extra flour. Perform a windowpane test to confirm proper gluten development.
4
Shape the dough into a tight round ball and transfer to a lightly oiled bowl. Cover and refrigerate overnight for about 12 hours.
5
Remove the dough from the refrigerator. Reserve 300 grams for the colored dough. Divide the remaining dough in half to make two batches of croissants. Let rest 10 minutes, shape into narrow rectangles, place on a frozen tray, and freeze for 20 minutes, then flip and freeze again.
6
Create the colored dough using the reserved 300 grams. Add water, butter, and cocoa powder, then mix well using a paddle attachment. Divide into two equal portions, shape into rounds, and freeze for 10 minutes until firm enough to roll into square sheets. Keep frozen until needed.
7
Prepare butter blocks by shaping room temperature butter into 6×6 inch (15×15 cm) squares. You will need two blocks.
8
Roll out the dough from the freezer into 6×16 inch (15×40 cm) rectangles, approximately twice the length of the butter block. Place butter on top, fold the dough to encase it, rotate a quarter turn, and gently press with a rolling pin. Make a deep straight cut along each border to promote even butter distribution. Flatten slightly and refrigerate for 10 minutes.
9
Perform a double fold. Roll the dough into a long strip keeping edges straight, rolling from the center outward rather than from one side to the other. Fold approximately one-sixth from the left edge inward, bring the opposite edge to meet the folded edge, fold the right third inward, then fold the entire folded dough in half like a book. Cover with plastic wrap or parchment and refrigerate for 30 minutes.
10
Perform a single fold. Roll the dough into a 6×27 inch (15×70 cm) rectangle. Trim the edges for clean borders, then fold into thirds like a business letter.
11
After completing one double fold and one single fold, flatten the laminated dough into an 8½ inch (22 cm) square slab. Refrigerate for 1 hour.
12
Gently moisten the surface of the croissant dough and cover with the frozen colored dough sheets. Flatten to seal and refrigerate.
13
Using a pasta machine (or rolling pin), roll the dough to 5 mm thickness, producing approximately an 8×18 inch (20×48 cm) rectangle, which yields 10-12 chocolate croissants or 8 regular croissants.
14
For chocolate croissants, roll the dough, place chocolate bars inside, roll up, and freeze for 10 minutes.
15
For standard croissants, roll dough to 5 mm thickness, cut in half, cut lengthwise, then create triangles. Hold the base of each triangle and gently stretch from base to tip, then roll from base to tip and press the tip to seal.
16
Brush with egg wash, freeze, then proof for 2-3 hours at 25°C (77°F). Bake in a fan oven at 180°C until golden brown.
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