Tara Habis' Viennoiseries

For the laminated yeast dough:

1. Pour the milk into the bottom of the bowl and dissolve the yeast in it.
2. Add the rest of the ingredients and knead for 8 minutes.
3. Shape the dough into a ball, cover it with a cloth, and let it rest for 45 minutes.
4. Knock back the dough (score the dough with a knife in an x shape) and let it cool in the fridge for 30 minutes, turning it after 15 minutes to ensure the cold is distributed evenly.

Butter and turns:

1. Soften the butter between 2 sheets of parchment paper by hitting it with a rolling pin and form a rectangle according to the size of your dough ball.
2. Lightly flour your work surface and roll out the dough into a rectangle (the size should be double the rectangle of butter).
3. Place the butter rectangle on half of your dough and cover it by folding the dough over, like an envelope, to enclose the butter.
4. Roll the dough out lengthwise, keeping the shape rectangular. Give it a double turn: fold the bottom quarter up, then the top quarter down, and then fold the whole thing in half.
5. Let rest for 30 minutes in the fridge.
6. Give the dough a single turn: roll the dough out lengthwise (the open side of the fold should be on the right at the top, as if opening a book).
7. Fold it in three by bringing the bottom third up to the center, then the top third down over it. Cover the dough and let it rest for 1 hour in the fridge.
8. Cut the dough into triangles for croissants and into small rectangles for pain au chocolat, placing one bar of chocolate on one edge and another three-quarters across, then roll up!
9. Let proof for 2 hours and 30 minutes at 24°C.

For the egg wash:

Brush with egg wash the first time, wait 20 minutes, then brush a second time, and bake for 20 to 25 minutes at 170°C.