A) With whisk attachment to dough maker, froth cold water, 2 fresh farm eggs, 25 grams sugar, 2 1/2 tsp dry yeast, all-purpose flour, 4 minutes.

B) with doughhook attachment to dough maker, make croissant dough, 8 minutes. Add flour, milk powder, sugar, salt, molten butter. Put between two pieces of wax paper, freeze an hour, then keep in fridge overnight.

C) with rolling pin, flatten the butter between two sheets of wax paper. Remove top paper, Distribute16 teaspoons of chocolate hazelnut butter(homemade or Nutella) on top of flattened butter, cover with wax paper roll out to smooth film, put in freezer one hour, then keep in fridge overnight

D) shape: dust with flour. Roll dough to 12”x12” square, put 8”x8” chocolate butter square in center, chocolate coating down, fold edges of dough over butter. Then fold in half to 8”x4”: roll out to 12” x 12”, rest in fridge on floortile 1 hour. Repeat dusting, folding, rolling and resting three more times with one hour intervals. Then, cut dough with knife in 6”x6” squares, then 3”x6” rectangles, then 3”x6” pizza slices on the diagonal. You now have 16 slices.

E) roll each pizza slice from base to tip, let rise one hour, bake at 375F on mexican floortile, two breadpans underneath to catch dripping butter, bake twenty minutes, serve, or freeze. Reheats in 30 seconds in microwave, tastes just like fresh.