Pain Au Chocolat

Ingredients

All-purpose flour

4 cups

Salt

1 teaspoon

Granulated sugar

2 tablespoons

Instant yeast

2 teaspoons

Warm water

1/2 cup

Milk

1/2 cup, warmed

Unsalted butter

1 cup (2 sticks), cold, divided

Dark chocolate bars (70% cocoa or higher)

6 ounces, cut into small pieces

Egg

1, beaten (for egg wash)

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast until well combined.
2. Add the warm water and warmed milk to the dry ingredients, stirring until a rough dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
4. Roll the dough into a large rectangle about 1/2 inch thick. Take 3/4 cup of the cold butter and cut it into thin slices. Distribute the slices over the top two-thirds of the dough.
5. Fold the unbuttered third of the dough over the middle third, then fold the remaining third over that, resembling a letter fold.
6. Roll out the dough again into a rectangle and repeat the folding process two more times to create layers of butter and dough.
7. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or overnight for best results to allow the gluten to relax.
8. Preheat your oven to 200°C (392°F).
9. On a lightly floured surface, roll out the dough one last time into a large rectangle, about 1/4 inch thick.
10. Cut the dough into 12 equal rectangles. Place a piece of dark chocolate at one end of each rectangle and roll the dough tightly around the chocolate, ensuring the chocolate is fully enclosed.
11. Place the rolled pastries seam-side down on a baking sheet lined with parchment paper.
12. Brush the tops of the pastries with the beaten egg for a beautiful, golden finish.
13. Bake in the preheated oven for 15-20 minutes, or until they are puffed and golden brown.
14. Let the pastries cool for a few minutes before serving to allow the chocolate to set slightly.