The chocolate croissant loaf: light as air on the inside, layered and crispy on the outside. Trust me, you’ll never be the same. I’ll admit right out of the gate, this is a process on the longer side—a weekend project, for sure. That said, there’s good news: it’s not non-stop; there’s a few “set it and forget it for a bit” moments. It’s also super freezer-friendly, so even though it’s a project, you can save it for a special occasion. Plus, the dough will yield enough for 2 loaves! Adapted from the Yeasted Puff Pastry recipe from my book, <a href="https://food52.com/blog/20005-inside-the-stunning-user-friendly-cookbook-of-the-most-fearless-baker-we-know">The Fearless Baker</a>. <br /> <br />For step-by-step images on how to make a regular croissant loaf, plus its <em>other</em> variants (ham and cheese loaf, croissant rolls), see the <a href="https://food52.com/blog/20493-how-to-make-croissant-loaf-or-croloaf">full article</a>.

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