Mix the flour with the sugar, the softened butter, the salt and the crumbled yeast. Put in the food processor and knead. Slowly add water and milk. The dough should be elastic and homogeneous and no longer stick to the edge of the bowl. Knead for about 6 minutes. Then roll out into a rectangle on a floured work surface. Place the rectangle in foil and place in the refrigerator for at least 2 hours.
Spread the cold butter over half of the rectangle. Now fold the other half of the rectangle over it. Now roll out the double-layered dough with the butter in the middle to a thickness of 6 - 7 mm as a rectangle. Fold the lower half of the rectangle to the middle and do the same with the upper half. The edges should touch in the middle. Hit the middle again. 4 layers are obtained. Wrap in foil and place in the refrigerator for 1 hour.
Now roll out the dough as a rectangle to a thickness of 6 mm. Beat in a third of the dough and place the other 2/3 on top. 3 layers are obtained. Wrap in foil and refrigerate for an hour.
Now roll out the dough into a square, 3 - 4 mm thick. Now cut into 2 or 3 (depending on the desired size of the croissants) strips. Cut the strips into triangles for croissants and squares for pains au chocolat. Roll the triangles into croissants, starting at the long end and rolling up towards the tip. Shape into croissants.
Fill the pains au chocolat with chocolate (special bars are used in France, but grated chocolate is also possible) and roll up so that the chocolate is in the middle. Now place the croissants (pains au chocolat) on a baking sheet that has been greased or lined with baking paper, brush with lightly sweetened milk and let rise for 1 - 2 hours. Bake for 12-15 minutes at 180 ° C.
The preparation is laborious because it is very long, with long waiting times in the refrigerator. But only in this way does the croissant get its leafy effect. In this recipe, margarine is also not a suitable substitute for real butter.
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