Pain Au Chocolat (Chocolate Croissants)

idos.shop

Tanya G

2 cups (250 grams) all-purpose flour

¾ cup lukewarm milk

1 envelope (7 grams) active dry yeast

1 teaspoon salt

¼ cup (45 grams) butter, melted and cooled

¼ cup (50 grams) sugar

1 pound (450 grams) baking chocolate, chopped

½ cup butter, room temperature

1 egg, lightly beaten (optional, to brush the croissants for a shiny crust)

2 oz (55 grams) chocolate, melted (optional to drizzle over the croissants once baked)

Note: Ingredients may have been altered from the original.

Directions at idos.shop

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