Dough

1. Combine flour, sugar, salt, and yeast in the bowl of a stand mixer fitted with a dough hook, mix to combine
2. Add water and milk to the flour mix on low until the dough comes together into a rough ball
3. Add the butter, increase speed to medium-high, and continue to mix for 10 minutes
4. The dough should be smoother and more elastic, but not completely smooth
5. Remove dough, grease bowl and cover with cling wrap
6. Place in the fridge to proof overnight, or a minimum of 6 hours

Butter Block

1. Fold a large sheet of baking paper into a 20 x 15cm rectangle
2. Add the butter to the centre of the baking paper and fold up the rectangle to enclose the butter
3. Using a rolling pin roll the butter into the shape of the baking paper, making sure to get into the corners as well
4. Place the butter in the fridge to set for 30-45 minutes. The butter should be chilled and firm, but not rock solid

Assembly

1. Remove your dough from the fridge and roll it out into a rectangle that will enclose your butter block (see illustrated image above)
2. Fold the corners of the dough in and pinch the edges to fully enclose the butter in the dough
3. Flip the dough so the edges face the benchtop and roll the dough out into a 20 x 60cm rectangle
4. Flip the dough over again so the edges face up and perform a single fold by visually dividing the dough into thirds and folding the top and bottom third into the centre (see illustration above)
5. Cover in cling wrap and place in the fridge for 20 minutes
6. Remove from fridge and roll out into a 20 x 60cm rectangle
7. Perform a double fold by visually dividing the dough into fourths and folding the top and bottom forth towards the centre line, then fold in half (see illustration above)
8. Cover in cling wrap and place in the fridge for 20 minutes
9. Remove from fridge and roll into a 20 x 60 cm rectangle
10. Perform a single fold again (see step 4)
11. Cover in cling wrap and place in the fridge for 45 minutes
12. Remove from fridge and roll into a 25 x 40cm rectangle
13. Cut the dough into 6 equal short rectangles
14. Place a chocolate baton at the bottom of the rectangle and roll the dough so the chocolate is covered
15. Add another chocolate baton and roll the rectangle up to the end
16. Place on a large baking tray lined with baking paper and repeat with the remaining dough (make sure you leave enough space in between each croissant as they will double in size)
17. Lightly cover with cling wrap and leave at room temperature to proof for 1-2 hours, until puffy and 1.5X in size (the layers will begin to separate)
18. Preheat the oven to 200C/390F
19. Once they have filled proofed bake for 15-20 minutes, or until dark golden brown
20. Cool for 15 minutes before enjoying!