In a large bowl, whisk together the lukewarm milk, water, sugar, and yeast. Let it sit for 10 minutes until foamy. Add the flour and salt, mixing until a shaggy dough forms. Knead for 5 minutes until smooth, then wrap and chill for 2 hours.

Create a "butter block" by placing the cold butter between two sheets of parchment paper. Use a rolling pin to pound and roll it into a flat, even 7-inch square. Keep this chilled but pliable.

Roll the chilled dough into a 10-inch square. Place the butter block diagonally in the center, fold the dough corners over the butter like an envelope, and seal the edges.

Roll the dough into a long rectangle and perform your first "letter fold" (folding in thirds). Wrap and chill for 30 minutes. Repeat this rolling and folding process three more times to create those signature flaky layers.

Roll the finished dough into a large rectangle about 1/4 inch thick. Cut the dough into long, narrow triangles or rectangles depending on your preference for shaping.

Place a chocolate baton at the wide end of each piece and roll tightly. Place on a baking sheet lined with parchment paper, cover loosely, and let rise in a warm spot for 2 hours until doubled in size.

Preheat your oven to 400°C. Brush each pastry gently with the beaten egg wash. Bake for 20–25 minutes until deep golden brown. Allow them to cool on a wire rack before serving.