Pain au chocolat

Instructions

1. 1

   Prepare the dough by mixing warm milk, sugar, salt, and instant yeast in a large bowl until combined

3. 2

   Add flour and knead the mixture until a soft dough forms, then let it rest for 30 minutes

5. 3

   Roll out the dough into a rectangle and fold in cold butter using the lamination technique, repeating 2-3 times with 30-minute rests between each fold

7. 4

   After final lamination, roll the dough to a 3mm thickness and cut into rectangles measuring approximately 6x8 inches

9. 5

   Place two chocolate bars on each rectangle, roll tightly, and seal the edges with a light egg wash

11. 6

    Place pastries on a baking tray and let them proof at room temperature for 1.5-2 hours until puffed and light

13. 7

    Brush the top of each pain au chocolat with egg wash and bake at 200°C for 18-22 minutes until golden brown and crispy

15. 8

    Cool on a wire rack for 5 minutes before serving warm

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