Warm the milk to about 110°F (43°C). Stir in the honey until dissolved and add the yeast. Let it sit for 10-20 minutes until foamy.

In a mixing bowl, whisk together the flour, sugar, salt, and vanilla extract. Once combined, add the yeast mixture and cooled melted butter to the dry ingredients. Mix until a shaggy dough forms.

Turn the dough onto a floured work surface and knead for about 8-10 minutes until smooth and elastic. Shape into a rectangle, wrap in plastic wrap, and refrigerate overnight.

Pound the butter for lamination between two sheets of parchment paper until it forms a rectangle about 1/2 inch thick. Chill until firm but pliable.

Roll out the dough into a rectangle about twice the size of your butter block. Place the butter in the center, fold the dough over to encase it, and roll out to create layers; fold into thirds like a letter. Chill for 30 minutes between each turn (do this 3-4 times).

After the final turn, roll the dough out into a large rectangle. Cut it into triangles (about 12). Place a chocolate baton at the base of each triangle, roll up tightly, and shape into a crescent.

Let the croissants rise in a warm area for about 1-1.5 hours until they've doubled in size.

Preheat your oven to 375°F (190°C). Prepare an egg wash by whisking the egg yolk and milk; brush it on the croissants.

Bake for about 20-30 minutes until golden brown and crisp. Cool on a wire rack before serving.