Chef John's Chocolate Croissants

Recipe View In the bowl of a stand mixer, combine warm water and yeast. Allow the yeast to dissolve for 10 minutes.

Recipe View Add sugar, bread flour, salt, and 3 tablespoons of softened butter to the yeast mixture. Attach the dough hook and mix until the butter is fully incorporated and the dough forms a smooth ball that pulls away from the sides of the bowl (3-4 minutes).

Recipe View Transfer the dough to a lightly floured surface and shape it into a ball. Return the dough to the mixer bowl, cover, and let rise in a warm place until doubled in size (approximately 2 hours).

Recipe View Deflate the risen dough on a lightly floured surface and shape it into a rectangle. Fold the rectangle into thirds, like a letter. Wrap tightly in plastic wrap and chill in the refrigerator for about 1 hour.

Recipe View Cut the stick of butter lengthwise into two halves. Place the halves slightly apart on parchment paper, fold the paper over, and roll the butter into an 8x8 inch square. Refrigerate until firm but still pliable (10-15 minutes).

Recipe View Roll out the chilled dough into a rectangle slightly larger than the butter square. Place the butter on one half of the dough, leaving a 1-inch margin. Fold the other half of the dough over the butter.

Recipe View Gently press down on the dough with a rolling pin to create ridges. Then, roll out the ridges. Repeat the pressing and rolling process until the dough returns to its original size as before folding, dusting lightly with flour as needed.

Recipe View Fold the dough into thirds again, starting from the short side. Gently flatten it with the rolling pin, transfer it to a silicone-lined baking sheet, cover with plastic wrap, and refrigerate for about 30 minutes.

Recipe View Repeat the pressing and rolling technique until the dough is the size of the previous rectangle. Fold into thirds again, starting from the short side. Press and roll slightly. Cover and refrigerate for about 15 minutes.

Recipe View Roll the dough out into a large rectangle. This time, fold the dough in half. Then press and roll out into a 1/2-inch thick rectangle, using as little flour as needed to keep the dough from sticking.

Recipe View Dust the dough with flour and roll it out to a rectangle about 1/8-inch thick. Cut the dough lengthwise into 6 strips using a pastry wheel.

Recipe View Gently stretch each dough strip until the ends are slightly tapered. Place 1-2 tablespoons of chopped chocolate one inch from the bottom edge, parallel to it, and then another equal amount of chocolate one inch further up. Roll the dough over the chocolate, forming a croissant shape with the seam at the bottom. Repeat with the remaining strips.

Recipe View Place the shaped croissants on silicone-lined baking sheets. Whisk together the egg and 1 tablespoon of water to make an egg wash. Brush the croissants generously with the egg wash. Let them rise in a warm area for 60-90 minutes.

Recipe View Preheat the oven to 400 degrees F (200 degrees C). Brush the croissants gently but thoroughly again with egg wash. Sprinkle with coarse sea salt.

Recipe View Bake in the preheated oven until golden brown, about 25 minutes. Transfer to a cooling rack and let cool to room temperature (about 1 hour) before serving.