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Ingredients
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Dough and Filling
Method
Preparation and Baking
- 1
Prepare the Dough
In a small saucepan, warm the milk until it's lukewarm. Remove from heat and sprinkle the yeast over the milk. Let it sit for about 5 minutes until foamy. In a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center and add the yeast mixture and the egg. Mix until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
- 3
Laminate the Dough
Roll out the dough into a rectangle on a floured surface. Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it’s about 1/2 inch thick. Place the butter in the center of the dough rectangle, fold the sides over to encase the butter, and roll it out again to a rectangle. Fold it into thirds like a letter. Repeat this process two more times, chilling the dough in the fridge for 30 minutes between folds.
- 4
Shape the Pain au Chocolat
After the final fold, roll the dough out to about 1/4 inch thick. Cut the dough into rectangles (approximately 4x6 inches). Place a piece of chocolate on one end of each rectangle and roll it up tightly. Place the rolled pastries seam-side down on a baking sheet lined with parchment paper.
- 5
Second Rise
Cover the pastries with a damp cloth and let them rise for another 30 minutes until slightly puffed.
- 6
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 7