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This is an intensive, weird-ingredient-using, two-day affair. Save for a long weekend.
1 ½ cups whole milk, heated to 105 degrees Fahrenheit
¼ cup sugar
2 ¼-oz packages active dry yeast
4 cups all-purpose flour
1 tablespoon kosher salt
3 sticks cold, unsalted butter *It’s important that you use high quality butter for puff pastry, it will ensure a better product. I suggest a European style butter such as Plugra.
2 large eggs
1 tbsp milk
1/2 cup dark chocolate cut into small pieces
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