Put the butter for the butter fold-in sheet into a plastic bag. Roll it out into a 10 x 18 cm rectangle and chill in the fridge.
Put all the pastry dough ingredients into the bread maker case except the dry yeast. Put the dry yeast in the yeast compartment, and start the "bread dough" course.
After the first proofing, shape the dough into a ball. Cover with cling film and chill in the fridge for 30 minutes.
Roll out the chilled dough into a 20 x 20cm square. Place the butter from Step 1 in the middle.
Fold both sides of the dough to meet in the center and tightly seal the seam. Tightly seal the top and bottom ends as well. Don't leave any air inside! If there is air inside, poke with a toothpick to remove.
Rotate the dough 90℃, and roll it out slowly into a 20 x 40cm rectangle with a rolling pin.
Fold into thirds, wrap with cling film, and chill in the fridge for 15 minutes.
Repeat Steps 6 and 7 two more times. (3 times in total.)
Roll it out into a 23 x 45 cm rectangle. Trim the edges, and cut out 9 rectangles (7.5 x 14 cm).
Place 1 stick of chocolate on the dough.
Fold it over once, and place another stick of chocolate on the dough.
Fold it over, tuck in the end, and then press down gently.
Arrange on a baking tray, spray with water and gently cover with cling film for the second proofing. Leave them in a warm place for 40~60 minutes.
When they have doubled in size, brush beaten egg on top, and bake in a preheated oven at 200℃ for 15 minutes.
Please try "Crispy Croissants (Recipe ID: 2130822)" using the same pastry dough.
Story Behind this Recipe
I finally came up with a recipe to make croissants that I am happy with. And I rolled chocolate with the same dough!
As you repeat folding the dough, it will stick to the board and rolling pin, so dust with a small amount of flour. You can use a chocolate bar (dark) instead of chocolate sticks made for danish pastries. Cut out the dough depending on the size of the chocolate you use.