Homemade French Croissants We made classic & pain au chocolat by hand— Dough: • 500g flour • 10g salt • 50g sugar • 10g instant yeast • 1 egg • 250ml cold milk (adjust if needed to get smooth dough) Mix, knead until smooth, chill 1 hr. Butter block: • 250g unsalted butter, room temp Shape between parchment into ~12x18” rectangle, chill until firm. Lamination (manual): • Roll dough into large rectangle • Place butter block in center • Trim dough edges & layer trimmings over butter to create perfect rectangle • Fold over (letter fold), chill 30 mins • Repeat 3x folds, chilling between Shaping: 👉 For croissants: • Roll out, cut into rectangles, then slice diagonally into triangles • Roll from base to tip 🍫 For pain au chocolat: • Cut dough into rectangles • Add 1 stick of chocolate, fold once • Add 2nd stick, roll forward (let ends peek out) Final Steps: • Proof ~2 hrs until puffy • Egg wash • Bake at 375°F / 190°C ~20 mins until golden #frenchcooking #croissa...