Chocolate Croissant (Pain au Chocolat)

Ingredients

• •2 1/4 cups all-purpose flour
• •1 teaspoon salt
• •2 tablespoons granulated sugar
• •2 1/4 teaspoons instant yeast
• •3/4 cup whole milk, warm
• •1 cup cold unsalted butter, cubed
• •4 ounces dark chocolate bars
• •1 egg, beaten

Directions

1. 1Mix flour, salt, sugar, and yeast. Add warm milk and knead until shaggy dough forms. Chill for 30 minutes.
2. 2Roll dough into a rectangle, distribute cold butter cubes over two-thirds of it, fold in thirds, and chill for 15 minutes. Repeat folding process 3 times with 15-minute chills between each.
3. 3Roll final dough to 1/4-inch thickness and cut into 4x3 inch rectangles.
4. 4Place a chocolate bar on each rectangle, roll tightly, and place seam-side down on parchment paper.
5. 5Cover and let rise at room temperature for 90 minutes until puffy.
6. 6Brush with beaten egg and bake at 400°F for 18-22 minutes until golden brown and chocolate melts inside.

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