Chef John's Chocolate Croissants

By Chef John

4.85 / 5

30min

25min

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½ cup warm water (100 degrees F or 38 degrees C)
½ (.25 ounce) package active dry yeast
2 tablespoons granulated white sugar
1 ¾ cups unbleached bread flour
1 ½ teaspoons kosher salt
3 tablespoons butter room temperature, cut into pieces
1 stick unsalted European-style butter
1 cup chopped bittersweet chocolate
1 egg
1 tablespoon water
1 pinch coarse sea salt to taste