Chocolate croissants recipe | Taste of France®

Ingredients

• 2 sticks (9 oz./250 g) butter, preferably 84% butterfat, diced
• Scant 2/3 cup (2.5 oz./70 g) unsweetened cocoa powder, divided
• 2 cups (9 oz./250 g) all-purpose flour
• 2 cups (9 oz./250 g) pastry flour
• 2½ tsp (12 g) salt
• 1/3 cup (2.5 oz./70 g) sugar
• ½ cup (2 oz./60 g) powdered milk
• 0.5 oz. (15 g) fresh baker’s yeast
• 2 tbsp (30 ml) whole milk
• 1 cup plus 3 tbsp (280 ml) water
• 3½ tbsp (2 oz./50 g) lightly beaten egg (about 1 egg)
• 3 tbsp (2 oz./50 g) egg yolk (about 2½ yolks)
• 3½ tbsp (50 ml) whole milk