Chocolate Croissant

Here's how:

• 1

  Dissolve the yeast in cold milk.

• 2

  Combine all the ingredients except the butter, and mix for 2 minutes on low speed and 3 minutes on high speed.

• 3

  Gently knead the dough, place it in a plastic bag, and let it rest in the refrigerator for 15 minutes. Meanwhile, mix together the chocolate-almond paste and roll it into logs about 9 cm long and 1 cm thick; let them rest in the refrigerator until later.

• 4

  Gently roll out the dough with a rolling pin into a rectangle, and carefully spread the butter over half of the dough.

• 5

  Place the butter on one half of the dough and fold the dough over the butter so that the butter is sandwiched inside; it should look something like a closed book.

• 6

  Then roll out the dough until it’s about four times its original size. Fold one side toward the center of the dough, then fold the other side toward the center as well. Next, fold the two sides you’ve already folded so that they overlap—again, much like a closed book—and you’ve now made what’s called a “four-fold.” Let the dough rest for 15 minutes in the refrigerator inside a plastic bag.

• 7

  Roll out the dough as described above and perform one more "four-fold," then let it rest for another 15 minutes in a plastic bag in the refrigerator.

• 8

  Roll out the last batch, then let the rolled-out dough rest for another 15 minutes in a plastic bag in the refrigerator.

• 9

  Next, roll out the dough into a strip about 3.5 mm thick and 2.5 cm wide, then cut it into strips about 10 cm wide and 25 cm long. Next, cut each strip diagonally to form several triangles.

• 10

  Now remove the sausages from the chocolate-almond paste, place them on the short side, and roll them down toward the pointed end so that they form a croissant, with the chocolate-almond paste in the center of the croissant.

• 11

  Place the croissants on a baking sheet lined with parchment paper and let them rise in a turned-off oven with the light on at a maximum of 35 °C for about 50 minutes.

• 12

  Then increase the oven temperature to 180 °C, brush the croissants with lightly beaten egg, and bake them for 19–20 minutes.

• 13

  Then let the croissants cool on a wire rack.