in a bowl add bread flour make three well and add sugar yeast and salt respectively gently mix
add cold butter and combine until mixture is crumbly , now add milk and mix until dough just comes together do not knead. add mixture in the cling wrap , wrap and chill for 30 minutes
Dust the surface with flour and roll the dough in rectangular shape it will be hard to work initially but eventually it will become easier
fold rolled dough lengthwise next fold it the breadth side so that it resembles a small square
Roll the square into rectangular shape. Again fold it as mentioned above
Do this rolling and folding 4 times
Wrap the dough in cling wrap and chill overnight
Dust surface with flour. Roll dough into rectangular shape
Cut the dough into triangle. Place chopped Chocolate on wider edge of triangle
roll The Croissant from wide tip towards the smaller tip now please turn on the greased baking tray with the tip facing downwards cover The Croissant with a greased plastic wrap. allow to rest for 2 hours at room temperature
preheat the oven to 200 degrees brush the croissant with the egg wash , bake for 8 minutes
reduce the oven temperature to 180 degree and bake for 12 to 16 minutes until deep golden brown cool on wire rack and serve
