Homemade Chocolate Croissan

Bonjour friends! Skip the Paris flight and savor the magic at home. Ive got an easy Homemade Chocolate Croissants Pain Au Chocolate recipe just for you. Check out the deliciousness below! DIYParisianTreats PainAuChocolatRecipe
INGREDIENTS
For 8 Servings
4 cups flour 500 g
½ cup water 120 mL
½ cup milk 120 mL
¼ cup sugar 50 g
2 teaspoons salt
1 packet instant dry yeast
3 tablespoons unsalted butter softened
1 ¼ cups cold unsalted butter 285 g cut into ½inch 1 cm thick slices
1 egg beaten
2 bars sweetened chocolate bar 

PREPARATION
Step 1 In a large bowl mix the flour water milk sugar salt yeast and butter.
Step 2 Once the dough starts to clump turn it out onto a clean counter.
Step 3 Lightly knead the dough and form it into a ball making sure not to overknead it.
Step 4 Cover the dough with plastic wrap and refrigerate for one hour.
Step 5 Slice the cold butter in thirds and place it onto a sheet of parchment paper.
Step 6 Place another piece of parchment on top of the butter and beat it with a rolling pin.
Step 7 Keeping the parchment paper on the butter use a rolling pin to roll the butter into a 7inch 18 cm square ½inch 1 cm thick. If necessary use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
Step 8 Transfer the butter layer to the refrigerator.
Step 9 To roll out the dough lightly flour the counter. Place the dough on the counter and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
Step 10 Roll out each corner and form a 10inch 25 cm square.
Step 11 Place the butter layer on top of the dough and fold the sides of the dough over the butter enclosing it completely.
Step 12 Roll the dough with a rolling pin to seal the seams making sure to lengthen the dough rather than widening it.
Step 13 Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
Step 14 Roll out the dough on a floured surface until its 8x24 inches 20x61 cm.
Step 15 Fold the top half down to the middle and brush off any excess flour.
Step 16