There are few croissant recipes on the web that have left me in tears. This one, this is the very one that has never failed me.

In the stand of a mixer combine
8 grams dry yeast
6 tablespoons warm water
2 teaspoons sugar

In a glass measure combine:
4 teaspoons sugar
1 tablespoon salt
1 cup milk

Microwave 1 minute, stir until the salt and sugar are dissolved.

Into the mixer bowl, on top the yeast mixture add:

450 grams white flour
.25 cup vegetable oil
Add the milk mixture

Mix with the hook attachment until it's all combined.

1 cup butter bring soft enough to spread. Make a rectangle out of the butter between two parchment sheets. Chill.

Once you have the dough knead it a few times. Oil the bowl and put the dough back in, make sure all the dough has been oiled. Cover with plastic wrap, let sit 2-3 hours.

Roll the dough, make an envelope with the butter in the middle. Do 2 book folds. Put on a plate and cover with plastic wrap, refrigerate at least one hour. Roll it out again and do 2 more book folds. Cover with plastic and refrigerate at least 2 hours. Roll it into the shape you want. Makes 24 small pastries. For Pain au Chocolate chop 12 ounces of untempered chocolate. Brush with egg wash (1 egg mixed with a little water). Let proof until double.

Bake 12-14 minutes.