Make the dough

• Mix the water, yeast, sugar, salt and flour into a soft dough.
• Add the softened butter and knead until fully incorporated.

Divide and roll out

• Divide the dough into 2 portions; no rising needed.
• Roll each portion out directly on a floured surface.

Laminate with butter

• Spread the softened butter over the rolled dough.
• Fold the dough and shape it into a ball.

Freeze until firm

• Place the dough balls in the freezer and chill until firm.

Roll out and cut

• Roll the chilled dough out again.
• Divide it into 12 pieces.

Fill and shape

• Place chocolate on each piece.
• Roll each piece into a croissant shape.

Proof

• Let the shaped croissants proof until puffy.

Brush and bake

• Brush the croissants with beaten egg yolk.
• Bake at 170 °C until golden brown.