Flaky, buttery, and hiding a molten core of dark chocolate, these pastries are the kind of thing that make a weekend morning feel genuinely special. The entire recipe is built on all-purpose flour, whole milk, cold butter, and dark chocolate — nothing more complicated than that, and crucially, no rye in sight. For anyone navigating a rye sensitivity or intolerance, laminated pastries can be a surprisingly tricky category, since specialty flours sometimes sneak into bakery versions. Making them at home puts you in complete control of every ingredient. The lamination process — folding cold butter into chilled dough across three careful turns — is what creates those impossibly thin, shattering layers that bakeries charge a small fortune for. It takes patience and a bit of fridge time, but none of the steps are technically difficult, just methodical. Pull them from the oven when they're a deep amber brown, let them cool just long enough not to burn your fingers, and enjoy them while the chocolate is still soft.
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In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, sugar, and salt. Add the cold milk and cold water, then mix on low speed until a shaggy dough forms, about 2 minutes. Add the 2 tbsp softened butter and increase to medium speed, mixing until the dough is smooth and pulls away from the sides of the bowl, about 5 minutes. The dough should be slightly tacky but not sticky.
Turn the dough out onto a lightly floured surface, shape it into a flat rectangle roughly 6×8 inches, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight.
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