This breakfast pastry is a bit tricky and time consuming to make, but entirely worth the effort if you’re looking for the blistery, bubbly croissants served everywhere in French and French-styled bakeries. Filled with just enough really good semisweet chocolate, these make fantastic coffee break snacks.

1/4 cup water

1/2 cup milk

1 large egg

1 2/3 cups Better Batter Gluten Free Flour

2 1/4 teaspoons active dry yeast

1 teaspoon salt

1 tablespoon sugar

8 ounces butter (cold, cut into 1″ pieces)

8 oz chocolate, chopped finely

Instructions
Combine water, milk, and egg, set aside.

Place dry ingredients in food processor with metal blade and pulse just to combine.

Add butter and pulse briefly, there should still be a lot of gravel-sized pieces of butter.

Pour flour mixture into a mixing bowl, add liquid ingredients and mix gently, just enough to barely combine.

Cover and place in refrigerator for several hours.

Turn dough out onto very lightly floured surface and roll into a 20-inch square. Fold dough in thirds, like a letter. (This is called a “turn” and is what builds all those layers.)

Rotate dough 90 degrees and roll out into a 20-inch square again.

Repeat folding and rolling three times, refrigerating between every turn or two to keep dough cold.

Cut in half, fold each piece into thirds, then thirds again, wrap well and refrigerate

When you are ready to make rolls, preheat oven to 350F.

Roll dough into 14 inch square, cut into eight triangles. Place an ounce of chocolate on the widest part ofthe triangle and roll, starting at the wide end, then seal with a drop of water. Let rise until doubled in size. (This takes from 30-90 minutes depending on temperature of the room and dough.)

Optional: brush on an egg wash (one egg yolk and a few spoons of water whisked together) for a shinier, crisper crust.

Bake for 15-18 minutes, until golden brown.