Earl Grey chocolate Filled Croissants

Prepare the Dough

1. 1Warm the milk and steep with Earl Grey tea leaves for 10-15 minutes. Strain the tea leaves and let the milk cool to lukewarm.
2. 2In a large bowl, combine the flour, sugar, yeast, and salt. Add the warm Earl Grey milk and melted butter. Mix until a shaggy dough forms.
3. 3Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
4. 4Punch down the dough, form it into a rectangle, wrap tightly in plastic, and refrigerate for at least 4 hours, or overnight.

Laminate the Dough

1. 1On a lightly floured surface, roll the chilled butter block into a 6x6 inch square.
2. 2Roll the dough into a 12x12 inch square. Place the butter block diagonally in the center of the dough. Fold the corners of the dough over the butter to enclose it completely, pinching the seams to seal.
3. 3Lightly flour your workspace and roll the dough into a large rectangle, about 10x20 inches. Fold the dough into thirds (like a business letter). This is the first 'turn'.
4. 4Wrap the dough in plastic and refrigerate for 30 minutes. Repeat the rolling and folding process two more times, chilling for 30 minutes after each turn, ensuring the butter remains cold and pliable.

Shape and Fill Croissants

1. 1Roll the chilled dough into a large rectangle, about 16x24 inches and 1/8 inch thick. Trim the edges to create clean lines.
2. 2Cut the dough into 8-10 triangles (approximately 4-5 inches wide at the base). For the filling, combine the chopped dark chocolate with the finely ground Earl Grey tea.
3. 3Place a tablespoon of the Earl Grey chocolate mixture at the wide end of each triangle. Roll the triangle from the wide base towards the pointed end, gently stretching the tip as you roll to create the classic croissant shape.
4. 4Curl the ends slightly to form a crescent shape. Place the croissants on a baking sheet lined with parchment paper, leaving space between them.

Proof and Bake

1. 1Cover the baking sheet loosely with plastic wrap and let the croissants proof in a warm place for 1.5-2 hours, or until visibly puffy and almost doubled in size. They should be delicate to the touch.
2. 2Preheat your oven to 400°F (200°C). In a small bowl, whisk together the egg and milk for the egg wash.
3. 3Gently brush the tops of the proofed croissants with the egg wash.
4. 4Bake for 15-20 minutes, or until deep golden brown and flaky. If browning too quickly, you can reduce the oven temperature slightly after 10 minutes.
5. 5Remove from the oven and let cool on a wire rack for a few minutes before serving warm.