Chef John's Chocolate Croissants
Making your own chocolate croissants takes a while, but for these crispy-on-the-outside, tender-on-the-inside pastries, it's time well spent. This recipe was adapted from one by Bruno Albouze, from The Real Deal (which he is). This is actually the quick version in that we're not leaving the dough to rest overnight before laminating with the butter.
I think many people will be surprised at just how simple these homemade rolls are. Besides the super obvious reasons why these are better than the ones from the supermarket, you can make them the exact size and shape you want.