1️⃣ Prepare the dough:

Combine flour, salt, sugar, instant yeast, softened butter, water, and milk in a stand mixer bowl. Mix on low speed for 5 minutes, then on medium speed for 3-4 minutes until the dough is smooth and developed. 🌾
2️⃣ Refrigerate the dough:

Place the dough in a lightly floured bowl, cover, and refrigerate for 45 minutes. Remove, roll out into a 14×10-inch rectangle, cover, and place in the freezer for 30 minutes. Alternatively, refrigerate for 3-4 hours or overnight. ❄️
3️⃣ Prepare the butter slab:

Slice the butter lengthwise into three portions. Place between parchment paper, tap lightly with a rolling pin, and roll into a 7×10-inch rectangle. Refrigerate until set. 🧈
4️⃣ Incorporate the butter:

Roll the dough into a 14×10-inch rectangle. Place the butter slab in the center and fold the dough over the butter, sealing the edges. Roll out into a 10×20-inch rectangle, fold into thirds, cover, and freeze for 30 minutes. Repeat this process two more times for a total of 27 layers. 🥐
5️⃣ Shape and chill the dough:

Roll out the dough into a 16×8-inch rectangle. Use a pizza cutter to divide into 4 pieces, each about ¼-inch thick. Place chocolate batons or chopped chocolate at the edge of each piece and roll up. Place on parchment-lined baking sheets with the seam side down. Chill for 1 hour. 🍫
6️⃣ Proof the croissants:

Brush the croissants with egg wash and let them rise in a warm area for 1-2 hours until doubled in size. 🥚