In a clean bowl pour in your flour/salt/sugar/ and yeast, whisk gently to combine. NB: salt/sugar/yeast each should be at the side of the bowl, not overlap

Now, bring out your frozen butter from the freezer and grate directly to your bowl of flour. Maintain the pea sized by mixing gently with a blunt spoon.

Now, pour in your warm milk, and mix lightly to maintain the butter shape. Then, dust your working top with flour and turn your dough on it, bring it together to form a kinda square shape

Now, wrap your dough with a cling film and make it sit in the refrigerator for about 1-2hrs

Now take your dough out, dust your surface with flour then roll it out to a kinda rectangle,

Then fold both edges turn the folded side upside down just like in the pic below and roll out, repeat 3 times

Now, wrap it twice with a cling film and refrigerate for some hours or even better overnight (i left mine until the next day)

Now what you’ll do is take your ruler to measure a length of 30cm and width of 8cm. Then you cut it out with a pizza cutter. Divide the bottom into 2 and pop in your chocolate bars/chips. I used bars. And roll upwards with your hands.

Prepare your tray, and cover with baking paper then put your croissant with the tip till half down. Repeat same steps for the rest and cover your croissants tray with a lightly greased cling film and let it sit for 2-3hr at room temperature.

Finally preheat your oven, and pop your croissants tray into the oven, for a 3-5mins bring it out and egg wash the surface of your croissants with (egg yolk+milk) and pop back into the oven, bake at 150C, until golden brown. PS: double your tray to avoid the bottom from burning.

And it’s readyyyyyyyyyyyyyyyy to eat after so long😅😅😅😅