Croissant and Petit pain su chocolat

The ingredients:
*8 oz flour
*4 oz butter

*1/2 cup water

*1 tbs yeast
*3 tbs sugar
*1 tbs salt
*1 egg
*chocolate

The steps:
*mix the yeast in a little bit of water
*put the flour into a bowl
*add sugar, salt, yeast mixture, and water
*mix everything well
*knead the dough about 20 minutes, until become smooth
*form a ball
*make a crossing incision
*cover, and let rise until it doubles in size about 2/1 hours

Prepare the butter:
*put sheet of parchment papre, onto work surface
*place butter on one side
*cover it with the other side
*flatten butter with a rolling pin
*roll it to form a square
*place into fridge to chill
*sprinkle some flour, and push out the air
*place butter, onto center of the dough
*fold dough around butter to enclose completely
*roll dough, into rectangle
*fold dough, into thirds
*fold the other side the same way, as we did at the 1st time
*after close like a book
*at this time fold into 3 cover, and leave it in the fridge for 35 minutes
NB: repeat these steps 4 times
*and each time dust with flour roll, into rectangle, fold into 3, and place in the fridge for 30 minutes
*after 4 times dust the dough, and roll into rectangle
*let rest 7 minutes
*cut into triangle shapes
*make a small cut in the middle
*roll it up, into croissant shape

NB: Now how to make a little cocolate bread
*cut, into small rectangles
*place a piece of chocolate, into the middle, and roll
*place them all, into a baking sheet
*allow them to rise about 2/1 hours

NB:preheat the oven, it should be 375F
*now beat the egg with 2 tsp milk
*brush them all over with the egg mixture
*place, into center of oven, and bake for 15 minutes