Creating Dark Chocolate & Espresso-Rubbed Cube Croissants can be straightforward if you follow these steps:

1. Prepare the Dough:
– In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
– Add flour and salt to the mixture, then gradually incorporate the cold butter. Mix until a dough forms.

2. Knead and Chill:
– On a lightly floured surface, knead the dough for about 5 minutes until smooth.
– Shape it into a rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour.

3. Prepare the Filling:
– In a small bowl, mix together the chopped dark chocolate and espresso powder. Set aside.

4. Roll and Fold:
– Roll out the chilled dough into a large rectangle (about 1/4 inch thick).
– Cut into smaller squares, approximately 3×3 inches. Place 1 tablespoon of the chocolate-espresso mixture in the center of each square.

5. Shape the Croissants:
– Fold each square into a cube shape, pinching the edges to seal. Place them on a baking sheet lined with parchment paper.
– Cover with a kitchen towel and let rise for another 30 minutes.

6. Bake:
– Preheat your oven to 375°F (190°C). Brush the tops of the croissants with the beaten egg for a golden finish.
– Bake for 20-25 minutes or until golden brown and puffed. Remove from the oven and let cool on a wire rack.