Ingredients

• 500 grams Bread Flour
• 180 ml Cold Water
• 120 ml Milk
• 60 grams Granulated Sugar
• 7 grams Active Dry Yeast
• 10 grams Salt
• 30 grams Unsalted Butter (for dough)
• 250 grams Unsalted Butter (for lamination)
• 200 grams Dark Chocolate Batons
• 1 Large Egg
• 1 tablespoon Milk (for egg wash)

Instructions

1. 1

   Prepare the dough: In a large bowl or stand mixer, combine bread flour, cold water, milk, sugar, yeast, and salt. Mix until a shaggy dough forms, then add the 30g softened butter and knead for 8-10 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover, and refrigerate for at least 4 hours, or preferably overnight.

2. 2

   Create the butter block: Take the 250g cold butter and place it between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into an 8x8 inch (20x20 cm) square. Refrigerate until firm.

3. 3

   First turn (single fold): On a lightly floured surface, roll the chilled dough into a 16x8 inch (40x20 cm) rectangle. Place the firm butter block on one half of the dough, leaving a small border. Fold the other half of the dough over the butter, sealing the edges. Roll gently to an even 24x8 inch (60x20 cm) rectangle. Fold the dough into thirds like a business letter (a 'single fold'). Wrap in plastic wrap and refrigerate for 30-45 minutes.

4. 4

   Second turn (single fold): Repeat the rolling and folding process. With the short side facing you, roll the dough again into a 24x8 inch (60x20 cm) rectangle. Perform another single fold. Wrap and refrigerate for another 30-45 minutes.

5. 5

   Third turn (single fold): For the final turn, repeat the rolling and folding one last time. Ensure all folds are precise and the dough remains cold. Wrap tightly and refrigerate for at least 1-2 hours, or up to overnight.

6. 6

   Shape the pastries: On a lightly floured surface, roll the chilled dough into a large rectangle, approximately 16x24 inches (40x60 cm) and about 1/8 inch (3mm) thick. Trim the edges to create clean lines. Cut the dough into 12 rectangles, each about 4x8 inches (10x20 cm).

7. 7

   Fill and roll: Place one chocolate baton about 1 inch (2.5 cm) from one end of a dough rectangle. Roll the dough once, then place a second chocolate baton and continue rolling until the seam is underneath. Repeat for all 12 pieces.

8. 8

   Proof: Arrange the shaped pain au chocolat on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with plastic wrap and let them proof in a warm, draft-free place for 2-3 hours, or until they have nearly doubled in size and feel light and puffy.

9. 9

   Bake: Preheat your oven to 400°F (200°C). In a small bowl, whisk the egg with 1 tablespoon of milk for an egg wash. Gently brush the tops of the proofed pastries with the egg wash. Bake for 15-18 minutes, or until golden brown and flaky.

10. 10

    Cool: Transfer the pain au chocolat to a wire rack to cool slightly before serving. They are best enjoyed warm on the day they are baked.