When you’re shopping for butter, here are a few I suggest:Organic Valley Cultured Unsalted 84% (it comes in 1/2 pound blocks), Plugra, and Lands of Lakes for Baking (check for the butterfat listed on the box). Kerrygold is good, but is generally salted. It’s also creamier and while delicious may be tricky for a beginner.Here’s the PRINTABLE VERSIONCroissants and Pain au ChocolatMakes about 15 croissants or pain au chocolatFor the Dough:5-5 1-4 cups all purpose flour (600 gms)2 tsp salt (10 gm)1/3 cup sugar (56 gm)1 TBSP instant yeast6 1/2 oz cold milk ( 200 gm)1 cup water2 TBSP soft butterFor the Folding Butter:3 sticks cold (1 1/2 cups) unsalted butter, the best you can find2 TBSP flour1 egg for brushing the croissantschocolate batons or bittersweet chocolate pieces for pain au chocolatFor the dough: With a stand mixer fitted with the paddle or by hand, mix the ingredients (except cold butter and 2T flour) until shaggy.Gently knead for 1-2 minutes until smooth. Dough will be sticky. Place in lightly oiled bowl, covered with plastic wrap and chill overnight.The next day, cut the folding butter into ½ inch pieces, sprinkle with the 2 TBSP flour and pound between two pieces of parchment with a rolling pin or beat in mixer with flour until smooth. Be sure to keep the butter cool. Shape into a 6 x 6 inch square about ½ inch thick. Return to the refrigerator if your butter feels too soft.Place the dough on your lightly floured work surface. Roll the dough into a 7×14 inch rectangle. The smaller end nearest you. Place the butter square on the bottom half of the dough, and fold the top half over the butter. Lightly seal the edges, and tap with the rolling pin to even out the thickness. Roll the dough, keeping about the same width, to 15 inches in length. Fold the dough into thirds, as you would a letter. Tap the dough to even the thickness, and turn again so the fold is on the left side. You’re just completed one turn! Cover the dough lightly with plastic wrap and rest at room temperature for twenty minutes. If your room is warmer than 72 degrees, you can also rest the dough in the refrigerator.Make two more turns (waiting at least 20 minutes between turns). Remember, if your room isn’t too warm, you don’t need to return to the refrigerator after each turn. Each time you fold the dough, you’re making more and more layers of butter and dough. When the butter heats and melts in the oven, the water in the butter will become steam. The steam pushes the layers of dough apart creating the flaky light layers of the croissants.9. For croissants, roll the dough into an 6 x 18 inch rectangle. Cut triangles with a bottom width of about 3 inches. Roll the triangle to lengthen, cut a 1/2 inch slit on the bottom edge. Starting at the bottom, roll the dough towards the point, gently stretching the dough. Use both hands, splaying them apart as you roll. The slit will help widen the the dough and create a traditional shape. It will take about 3-4 rolls to reach the end. Place the croissants on a parchment lined baking sheet, point side down. For pain au chocolat, roll rectangles measuring 3×4 inches. Place a chocolat baton or a line of chocolate in a row at the smaller ends. Roll/fold each end the dough toward the center, then each end once again. This will create a scroll shape. Place the dough smooth side up, rolls down, on the baking sheet.10. Finish shaping the dough, cover and allow the pastries to rise at room temperature for 1 hour. While the dough is rising, preheat your oven to 350 degrees F. Just before baking, beat the egg in a small bowl with a fork. With a pastry brush, gently brush the tops of the croissants with egg wash. Try not let the egg to drip down the sides of the croissant onto the pan. This limits the puff in the oven.11.Bake at 350 degrees F, for 30 minutes. Rotate pan ½ way through if necessary. Transfer pan to a cooking rack, and allow pastries to cool at least thirty minutes. If you serve the croissants too soon, the butter will not cooled, and the pastry will have a greasy feel and taste.Morning Bun VariationRoll Dough into rectangle (after two turns)1 egg in 1 cup water Brown Sugar/Cinnamon/Granulated Sugar (2 ½ tsp. cinnamon per 1 ½ # sugar half & half)Cut 2 inch slices into well-greased muffin cups, cut side down. Will stand about ½ inch over top of muffin cup.Bake immediately at 350 for 25-50 minutesRest a few minutes, then garnish by rolling buns in Sugar/Cinnamon mixture (1# sugar, 2 ½ tsp cinnamon).Adapted from Artisan Breads Every Day, Peter Reinhardt