Here is a concise summary of the provided transcript:
**Title:** Binging with Babish: Chocolate Croissant Recipe (Inspired by a Movie)
**Summary:**
* Intro: Sponsored by Cash App, with a promo code offer
* Host attempts to recreate a warm chocolate croissant from a movie
* **Recipe Steps:**
1. Mix and knead dough (flour, yeast, sugar, salt, butter, milk)
2. Proof dough (1-2 hours)
3. Prepare butter square and laminate dough
4. Roll, fold, and refrigerate dough (multiple iterations)
5. Cut, shape, and proof croissants with chocolate batons
6. Bake at 400°F (10min) and 375°F (15-20min)
* **Initial Failure:** Host's first attempt at chocolate croissants results in an air gap and misplaced chocolate
* **Alternative Method:** Host switches to a simpler "Pain au Chocolat" approach, with improved results
* **Outcome:** Delicious, flaky, and chocolatey pastries (with a preference for the simpler method)
Here are the key facts extracted from the text, excluding opinions and keeping each fact as a short sentence with a number:
**Ingredients and Sponsor**
1. The episode is sponsored by Cash App.
2. To use the Cash App promotion, enter code "BABISH22" for $15 free and a $10 donation to "No Kid Hungry".
**Croissant Dough Ingredients**
3. The lean dough consists of 180g bread flour, 180g pastry flour, 2 tsp instant dry yeast, 40g sugar, 1 tbsp kosher salt, 36g soft European-style butter, and 240g milk (70-75°F).
**Butter Square Ingredients**
4. The butter square is made from 226g unsalted European-style butter.
**Egg Wash Ingredients**
5. The egg wash consists of 1 large egg yolk, 1/8 tsp kosher salt, 1/2 tsp sugar, and 1 tbsp heavy cream.
**Instructions and Process**
6. The lean dough is mixed and kneaded for 1-2 minutes, then proofed for 1-2 hours at room temperature.
7. The butter square is rolled and folded multiple times until flexible.
8. The dough and butter are combined, rolled, and folded multiple times, then refrigerated for 30 minutes between turns.
9. The process is repeated for a total of three turns, with the final rest in the fridge for at least one night (up to three nights).
10. The dough is rolled into a 10x16 inch rectangle, approximately 1/4 inch thick.
11. Triangles are cut from the dough, measuring 4 inches wide at the base.
12. Chocolate batons are placed inside the triangles, which are then rolled into croissants.
13. Croissants are proofed at room temperature for 1-2 hours, then baked at 400°F (10 minutes) and 375°F (15-20 minutes).
14. Alternative method: Using 3x6 inch rectangles to make pain au chocolat, rolling with two batons of chocolate, and repeating.
**Baking and Temperature**
15. Croissants are baked at 400°F (10 minutes) and then 375°F (15-20 minutes).
16. Final internal temperature of the croissants should be 200-210°F.