How to make
Mix the sifted flour with the powdered milk and a little salt. Pour the sugar and yeast into a little water and stir. Mix all of the ingredients and leave the dough to rise for about half an hour. Knead the croissant dough, wrap it in foil and leave it in the fridge to cool.
Then roll it out a little, add a slice of butter, fold it and roll it out with a rolling pin. Repeat the process, until you run out of butter.
Roll out the dough onto a floured surface into a long rectangle, fold it in thirds, wrap it in foil and place it in the refrigerator for half an hour.
Divide the dough into two parts and roll them out into a circle, then cut it into six parts. Sprinkle each part with grated chocolate or pieces of chocolate and roll up the homemade croissants.
Arrange these wonderful croissants in a tray covered with baking paper, by leaving enough space between each one. Spread them with beaten egg and leave them for another half hour.
Bake them in a preheated oven at 430°F (220°C) for 15 minutes.
Once the homemade chocolate croissants have cooled down, drizzle them with chocolate or sprinkle them with powdered sugar.
