Warm the milk to about 110°F (warm to the touch). Stir in the honey and then add the yeast. Let it sit for about 5–10 minutes until foamy.

In another bowl, whisk together flour, sugar, salt, and vanilla until fully combined.

Combine the yeast mixture and melted butter with the dry ingredients. Mix until a shaggy dough forms.

Turn it onto a floured surface and knead for about 6-7 minutes until smooth and elastic. Shape into a rectangle, wrap it tightly in plastic wrap, and refrigerate overnight.

While the dough is resting, take the cold butter meant for lamination and pound it into a flat, even block about 1/2 inch thick. Wrap it in parchment paper and refrigerate.

Once the dough is ready, take it out and roll it into a rectangle about 1/2 inch thick. Place the butter block in the center and fold the dough over it. Roll it out, fold it into thirds and refrigerate again for 30 minutes. Repeat this process two more times.

Roll the dough out to a final thickness of about 1/4 inch. Cut it into rectangles, about 4×7 inches. Place one chocolate baton at the base of each rectangle, roll it up gently toward the point, and shape it into a crescent.

Place the shaped croissants on a baking sheet lined with parchment paper. Allow them to rise for about 2-3 hours until they have puffed up significantly.

Preheat the oven to 375°F. Create an egg wash by whisking the egg yolk with milk. Brush the croissants gently with the mixture.

Bake for 20-30 minutes until golden brown, and the inside is melty.

Allow them to cool on a wire rack for a few minutes before serving.