Cornetti

Ingredients

500 gr white strong flour
1 egg
200gr butter
10 gr fresh yeast
salt
50 gr sugar
100gr milk
100 water
Dark chocolate

Mix flour, egg, yeast, water, milk salt thenlet it rest for about 10 hours in the fridge covered with a plastic food bag.  Roll up the butter and place it over the rolled pastry. Fold the 4 corners of the pastry over the butter. Roll it up in a rectangle and fold it in 3. Leave to rest in the fridge for 20 minutes. Repeat this 2 more times.
Roll the pastry and cut in triangle for the cornetti and rectangles for the chocolate croissants.
Leave it to prove for 2 hours. Brush with whisked egg and put in preheated oven (220degree) and cook for about 20 minutes.