Classic French Croissants and Pain au Chocolat

Day 1: Prepare the butter block. Shape the 250g lamination butter into a flat rectangle between two sheets of parchment paper and chill.

Day 1: Make the dough (détrempe). In a stand mixer, combine the flours, salt, sugar, fresh yeast, water, milk powder, and melted butter. Mix until a smooth dough forms. Let it rest.

Day 1: Laminate the dough. Roll out the dough into a rectangle and enclose the chilled butter block inside. Seal the edges tightly.

Day 1: Perform the first fold. Roll the dough out into a long rectangle and perform a simple letter fold. Wrap and refrigerate.

Day 2: Perform the second fold. Take the chilled dough, roll it out again, and perform another fold. Wrap and chill again.

Day 2: Roll out the final dough and cut into shapes. For croissants, cut long triangles. For pains au chocolat, cut rectangles.

Day 2: Shape the pastries. Roll the triangles tightly from the wide end to form croissants. For pains au chocolat, place two chocolate batons on a rectangle and roll it up.

Day 2: Prepare the egg wash by whisking together the egg and milk. Lightly brush the shaped pastries with the egg wash.

Day 2: Proof the pastries. Place them on a parchment-lined baking sheet and let them proof overnight in a proofing box or a warm, humid place until they are visibly puffy and airy.

Day 3: Bake the pastries. Once proofed, bake in a preheated oven until deeply golden brown and flaky.

Serve warm and enjoy the flaky layers.