Chef John's Chocolate Croissants

Making your own chocolate croissants takes a while, but for these crispy-on-the-outside, tender-on-the-inside pastries, it's time well spent. This recipe was adapted from one by Bruno Albouze, from The Real Deal (which he is). This is actually the quick version in that we're not leaving the dough to rest overnight before laminating with the butter.

Ingredients

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