Make the croissant dough

• Mix the flour, water, milk, sugar, yeast and salt in a bowl.
• Knead in the softened butter until the dough is smooth and elastic.
• Cover and rest the dough in the fridge.

Laminate the dough

• Roll the dough into a rectangle and enclose the cold butter sheet.
• Fold and roll the dough several times to build the layers.
• Chill between each fold.

Make the dark chocolate cream

• Pour the hot cream over the chopped dark chocolate.
• Whisk until smooth and glossy.
• Let the cream cool and thicken.

Shape the pains suisses

• Roll the laminated dough out and cut into rectangles.
• Pipe the dark chocolate cream and scatter the pecan nuts over the dough.
• Roll up and place on a baking tray.

Proof and bake

• Brush the pains suisses with egg wash.
• Proof until doubled in size.
• Bake at 180 °C until golden brown.