• In a large bowl (preferably of a stand mixer) add the 4 tbs of butter cut in pieces.
• combine the flour, sugar, yeast, and salt and add to the bowl/mixer. Gradually add the milk and stir until a shaggy dough forms.
• knead the dough for 5 minutes.
• Remove the dough from the bowl and shape into a ball, place in a greased bowl and cover with a damp towel for one hour.
• After an hour, take the dough and flatted the air out with a rolling pin and shape it into a rectangle. once its shaped, cover in plastic wrap or parchment paper and place in the fridge for a long rest, at least 4 hours but up to 24 hours.
• To make the butter block, Slice the cold butter into thin pieces and arrange them in a rectangle on parchment paper. Fold the paper to enclose the butter, then use a rolling pin to hit and soften it. Roll the butter evenly into the corners, keeping the thickness consistent. Refrigerate until fully hardened.

Lamination

• Laminating the dough is typically the most challenging part about making croissants. You want the butter and dough to be cold, but pliable enough to work with. If the butter becomes warm and melty, transfer what your working with back into the fridge.
• Place the cold, flattened butter block in the center of the dough. Fold the dough over the butter, like an envelope, fully encasing it. Seal the edges to trap the butter inside.
• Gently roll the dough (with the butter inside) into a long rectangle, about three times its original length. Then, fold the dough into thirds like a letter. This completes the first "turn."
• Wrap the dough in plastic wrap, and chill for 20 minutes
• After chilling, roll out the dough again into a long rectangle, fold it into thirds, and chill. Repeat this process twice more (for a total of three turns).
• After the last fold, refrigerate the dough for at least 30 minutes or up to overnight before shaping.
• Roll the dough out, and cut strips to roll up.
• Add a small amount of water to the ends of the dough, and roll up, pressing the end in to attach it on itself and then place the roll into a well greased muffin tin (or line each one with parchment paper to make removal easier)
• Let proof at room temperature for at least one hour
• Brush the tops of each croissant with milk, or an egg wash (1 egg with 2 tbs milk). Eggs are pricey right now, so if you want to brush the top with milk you can and will get a similar effect. I prefer an egg wash, however for this recipe its not totally necessary.
• Bake at 375 degrees for 15-20 minutes
• Once the tops have turned a golden brown, remove from the oven and let cool completely.
• Melt the chocolate, dip one side in and then sprinkle pistachio on top
• Enjoy!