Chocolate Almond Croissants

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, combine bread flour, granulated sugar, instant yeast, and fine salt. Stir briefly to mix.
2. Add cold whole milk and softened unsalted butter to the dry ingredients. Mix on low speed until a rough dough forms, about 3 minutes, then increase speed to medium and knead until smooth and elastic, about 8 minutes.
3. Shape the dough into a flat rectangle, cover tightly with plastic wrap, and refrigerate for 30 minutes to rest.
4. Meanwhile, prepare the butter block for laminating by placing the cold unsalted butter between two sheets of parchment paper and pounding it with a rolling pin into a 7x7-inch (18x18 cm) square. Refrigerate butter block until firm but pliable.
5. Roll out the rested dough on a lightly floured surface into a 10x20-inch (25x50 cm) rectangle. Place the butter block in the center of the dough and fold the dough over it in thirds, like a letter, fully enclosing the butter.
6. Roll the dough out gently to a 10x20-inch rectangle again and perform your first turn by folding it into thirds. Wrap in plastic and chill in refrigerator for 90 minutes.
7. Repeat the rolling and folding process two more times, chilling the dough for 90 minutes between each turn, for a total of three turns.
8. After the final chill, roll out the dough to a 10x20-inch rectangle. Cut the dough into 8 equal triangles.
9. In a small bowl, combine almond cream and vanilla bean paste until smooth.
10. Spread a thin layer of almond cream on the wider end of each triangle, then place a few pieces of chopped dark chocolate on top.
11. Starting from the wide end, roll each triangle up tightly toward the tip, forming a crescent shape. Place croissants on a parchment-lined baking sheet, tip side down.
12. Cover loosely with plastic wrap and proof at room temperature (75°F/24°C) until puffy and nearly doubled in size, about 90 minutes.
13. Preheat oven to 375°F (190°C). Whisk together the egg and milk for the egg wash, then brush it gently over the surface of the croissants.
14. Sprinkle sliced almonds evenly over the croissants for a crunchy finish.
15. Bake croissants for 15 to 18 minutes, until golden brown and puffed. Remove from oven and transfer to a wire rack to cool slightly before serving.