Croissants au Chocolat

Chocolate croissants are my favorite kind of croissant, obviously, I mean, they have chocolate inside! and so because I've always liked them I researched some recipes to see if I could make them at home. It turns out that every single recipe I found was intimidating: they were long, wordy and each of the 13 to 15 steps were whole paragraphs of confusing explanations! Honestly I don't know how bakeries around the world make so many every day and they come out so yummy!

I tried to make them this weekend. It took me all weekend.

I discovered that there's a lot of waiting around during the process of making croissants because of the yeast and the gluten in the dough. I don't have much experience making bread dough but the waiting was exhausting! Meryl Streep made it look so easy on "It's Complicated."

The end result was... ok I guess. The dough was a little hard and not flaky like I was expecting it to be; the chocolate got burned inside although you can't really tell. I know I still have a lot to learn about bread dough and I will most certainly try again, maybe with a different recipe (I used Martha's so if you have a good one I can use please comment and send it!).

I also have a question for who ever can answer it: the recipe says that I have to spray the oven with water before and after putting the croissants in... anybody know why??