🥐 Pains au chocolat

10 pieces · prep 1 h · cook 18 min

Ingredients

• 500 g flour
• 250 ml warm milk, 10 g dry yeast
• 60 g sugar, 10 g salt
• 280 g cold laminating butter
• 20 dark chocolate batons
• 1 egg for glazing

Method

1. Knead flour, milk, yeast, sugar and salt into a smooth dough. Rise 1 h, then chill 4 h.
2. Flatten the butter into a square, lock it into the dough and give three single folds, chilling 30 min between each.
3. Roll out to 4 mm and cut 8 × 14 cm rectangles.
4. Lay a chocolate baton near one edge, roll a third of the way, add the second baton, then finish rolling — the seam must end up underneath.
5. Prove 2 h at 25 °C: the dough should look visibly puffed and feel soft.
6. Glaze with egg and bake 18 min at 190 °C.

Adapted from Viennoiseries & biscuits

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