Whole food croissants and pain au chocolat

Sounds too hard? Try slicing open a store bought croissant add some chocolate bars or if you like it sweet, add chocolate chips and place in a toaster oven.

Makes 10 plain and 10 chocolate croissants

For the dough
1 lb 1 5/8 oz. high gluten flour
3 1/2 oz. milk (just over 1/4 cup)
7 1/8 oz. water (less than 1cup)
3/8 oz. salt
1 5/8 oz. sugar
1 oz. yeast
9 1/2 oz. butter

Chocolat
10 chocolate batons

Recipe
In a mixing bowl, pour the yeast, sugar, salt, slowly adding water and milk. Mix for 1 minute. Cover bowl with plastic wrap and let rise for 1 hour.

Place dough onto a floured surface. Roll into a rectangle. Cover 1/3 of the dough with softened butter (in the center portion)  then fold the rectangle in thirds starting with the sides not covered with butter (towards the center) Roll the dough and fold in thirds. Repeat two more times. Place dough in the refrigerator. Fold dough one more time.

Shaping the dough for plain croissants
Roll out half the dough, very thin
Form a rectangle, cut it in 2 lengthwise
Cut each band of dough into triangles, start at the base of the dough and roll toward the triangle tip.   Bend the side edges inward to make it crescent shaped. 

Shaping for chocolat
Take the other half of a dough. Shape dough into a large rectangle. Cut it into smaller rectangles. Place a chocolate baton across each rectangle and roll the dough around the chocolate baton. 

Baking
Preheat oven to 400 f or 200 c
Brush the tops of the croissants with beaten eggs. Bake 15 minutes until golden brown.