Makes about 12
4 1/2 cups/450 g/1 lb strong white (bread) ﬂour
5 ml/1 tsp salt
2 tbsp/25 g/1 oz lard
1 1/2 tbsp/25 g/1 g oz fresh yeast
1 cup/225 ml/8 fl oz tepíd water
1 egg, beaten
3/4 cup/175 g/6 oz butter
1 cup/225 g/8 oz chocolate chips
1 egg, beaten
10 ml/2 tsp water
5 ml/1 tsp sugar
Oven temperature 220 C/425 F/Gas 7
 Sieve together the flour and salt. Rub in the lard.
 Blend the yeast With the water. Add the yeast liquid and egg to the flour and mix to a soft dough.
 Knead lightly on a floured surface for 10-15 minutes until smooth. Roll out to a strip 51 X 20 cm/20 X 8 in.
 Soften the butter and divide into 3. Dot one portion of the butter over two-thirds of the dough. Fold the dough in three, folding up the unbuttered portion first. Seal edge with a rolling pin. Wrap in cling film (plastic wrap) and chill.
 Repeat twice more, using the other two portions of butter. Wrap in cling film (plastic Wrap) and chill.
 Roll out and fold three more times. Chill for at least one hour.
 Roll out to a rectangle 55 X 30.5 cm/22 X 12 in. Trim the edges and cut in half lengthways. Cut each strip into triangles.
 At the base end of each triangle put a little pile of chocolate chips.
 Beat together the egg, water and sugar. Brush over the edges of each cioissant.
 Roll up each croissant loosely starting at the base and finishing with the tip underneath.
 Put on to a baking sheet and shape.
 Cover with oiled polythene (plastic wrap) and leave to rise for 20-30 minutes. Brush with glaze.
 Bake in the oven for about 20 minutes. Cool on a wire rack. Serve warm.