Pain au Chocolat

Ingredients

• •500 g all-purpose flour
• •10 g salt
• •50 g sugar
• •7 g instant yeast
• •250 ml warm milk
• •50 g unsalted butter, softened
• •250 g cold unsalted butter, cubed
• •8 bars dark chocolate (100g total)
• •1 egg, beaten

Directions

1. 1Mix flour, salt, sugar, and yeast in a bowl. Add warm milk and 50g softened butter, knead until smooth dough forms. Let rise 1 hour until doubled.
2. 2Roll dough into a rectangle. Layer cold butter cubes over two-thirds of dough, fold into thirds (laminate). Chill 30 minutes. Repeat folding and chilling 3 times.
3. 3Roll final dough to 3mm thickness. Cut into 8 rectangles (10cm x 15cm). Place a chocolate bar on each, roll tightly, seal edges.
4. 4Place on baking sheet, cover, let rise 1.5-2 hours until puffy.
5. 5Preheat oven to 400°F (200°C). Brush pastries with beaten egg. Bake 20-25 minutes until golden brown.
6. 6Cool slightly on wire rack before serving warm.

💡 Pain au chocolat requires cold, flexible butter during every fold. If butter begins smearing, stop and chill rather than finishing the turn.

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