In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt. Whisk them together to combine, then pour in the milk while the mixer runs on slow. Continue to mix until all of the flour is incorporated, then turn it up to medium speed and mix until the dough is smooth and elastic, about 5 minutes.

Place the dough in a clean bowl, cover with a kitchen towel and let it rise for about an hour, or until it is slightly puffy and soft. Place it in the fridge for at least an hour, or overnight if you can.

For the Butter Block:

Prepare two pieces of parchment paper. Lay one on your work surface and sprinkle it generously with flour. Lay out your butter on the floured parchement– it should be cold but not completely firm, or it will just break up into chunks. If you’re using sticks, cut them in half lengthwise and lay them side by side.

Sprinkle the top of the butter generously with flour, lay the other sheet of parchment on top, and gently bash it/roll out with a rolling until it is about 8″x8.” Set it in the refrigerator until the dough is ready. You want it to be cold, but still pliable when folding it into the dough.

To Laminate the Dough:

On a floured surface, roll out the dough into a square about 10″x10″, then lay your butter block on top an angle, so that you have a diamond on top of a square. Pull the edges of the dough up and around the butter, pinching at the seams to seal it in.

Next, take your rolling pin and gently tap up and down along the dough, beginning to spread out the butter and pushing it out into a more rectangular shape. Gently roll the dough in one direction strokes (not going back and forth over it) until you have a rectangle measuring 18″x10″. Fold one third of the end of the rectangle over the center, then follow with the other end. The dough will be folded like a letter. Wrap it well in plastic wrap, then place it in the refrigerator for about 30 minutes.

Remove the rolling/folding/refrigerating process 3 times, then your dough is ready to shape.

For the Filling:

During the refrigeration stage, crush the freeze dried raspberries until they are powder and small bits. Mix with the butter, powdered sugar, and almond flour until it’s thoroughly combined, then divide into 12 portions and roll into logs about 4″ long. Refrigerate until ready to use. Next, place a piece of parchment on a small baking tray. Melt down the chocolate down over a double boiler or in the microwave, stirring every ten seconds. Place it in a piping or disposable zippered bag and cut the tip or corner off. Pipe out 4″ batons of chocolate, then refrigerate until hard.

To Shape Traditional Croissants:

Cut the dough in half, and roll each half into a sheet of dough 12″x18″. Cut alternating triangles in the dough with 6″ wide bases. Cut a slit 1/2″ deep in the base of each one, then place about 1 Tbsp. of the raspberry filling and a bar of chocolate along the length of it. Roll each triangle up with one hand while holding and gently stretching the point of the triangle with the other hand. 

Set each croissant on a parchment lined baking sheet, cover them with a clean plastic bag and allow them to rise for 1-2 hours, or until the dough is puffy and soft.

Brush the tops of the croissants with milk. Bake at 425F for 8-10 minutes, then reduce the heat to 375F and continue baking for another 15-20 minutes, or until the outsides are a deep golden brown.