Preparation Steps

• In a large bowl, combine flour, sugar, salt, and yeast. Add cold water and mix until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead for 5 minutes. Flatten the dough into a rectangle, wrap in plastic wrap, and chill for 30 minutes.
• Place the cold butter between two sheets of parchment paper and flatten into a 6-inch square. Chill for 15 minutes.
• Place the butter square in the center of the dough rectangle. Fold the sides of the dough over the butter, sealing it completely. Roll the dough into a long rectangle, about 12x6 inches. Fold the dough into thirds, like a letter. Wrap and chill for 30 minutes.
• Repeat the rolling and folding process twice more, chilling for 30 minutes between each fold.
• After the final chill, roll the dough into a rectangle about 12x18 inches. Cut the dough into triangles. Place a chocolate baton at the base of each triangle and roll up to form a croissant shape. Place the croissants on a baking sheet lined with parchment paper.
• Brush the croissants with egg wash and let them proof for 30-60 minutes, or until doubled in size. Preheat oven to 375°F (190°C). Bake for 18-20 minutes, or until golden brown. Let cool slightly before serving.