Chocolatine Recipe

Activate yeast and combine liquids

In a small bowl, whisk the lukewarm water with 1 tsp of the granulated sugar and the instant yeast. Let sit 5–8 minutes until foamy. Meanwhile, warm the milk to lukewarm and beat the 2 eggs lightly.

Mix dough

In the bowl of a stand mixer fitted with the dough hook (or a large bowl), combine 3 cups flour, remaining sugar (2 tbs), and salt. Add the foamy yeast mixture, warmed milk, beaten eggs, and 3 tablespoons softened butter. Mix on low until ingredients come together, then increase to medium-low and knead 4–6 minutes until a smooth, slightly tacky but not sticky dough forms. If mixing by hand, knead on a lightly floured surface for 8–10 minutes.

First chill

Shape dough into a rectangle, wrap in plastic, and chill in the refrigerator for 30–45 minutes to relax gluten and firm up the fat for easier laminating.

Prepare butter block

While dough chills, prepare the butter block. Place 1 cup unsalted butter (slightly softened but still cool) between two sheets of parchment. Using a rolling pin, bash and roll into a 7x8-inch rectangle about 1/4 inch thick. If butter is too soft, chill briefly. For a slightly more stable block, sprinkle 1 tsp flour over butter and work in lightly. Chill the butter block until it matches the dough's temperature, about 10–15 minutes.

Envelop the butter

On a lightly floured surface, roll the chilled dough into a rectangle about 12x8 inches and roughly the same thickness as the butter block. Center the chilled butter block on the lower two-thirds of the dough and fold the uncovered top third over the butter, then fold the bottom third up to enclose (like folding a letter), sealing edges by pinching. You should have a neat packet with butter fully enclosed.

First roll and fold (single turn)

Lightly dust surface with flour and roll the packet into a rectangle about 20x8 inches (rolling in the long direction). Fold into thirds (book fold or letter fold). This is one single turn. Wrap in plastic and chill for 30–45 minutes until firm.

Second and third turns

Repeat rolling to 20x8 inches and folding into thirds two more times, chilling 30–45 minutes between each turn. Total of 3 single turns yields visible layers and a light laminated dough. Keep dough cold but pliable — if butter starts to leak, chill longer.

Final roll

After the last chill, roll the dough to a rectangle roughly 12x12 inches and about 1/8-inch thick. Trim edges to make neat rectangle. Cut the dough into 12 equal squares (about 4x4 inches each).

Place chocolate and roll

Place one chocolate baton near the short edge of each square and roll the dough once or twice to enclose the chocolate, keeping the seam on the bottom. You want the pastry to look like a small baguette with chocolate at the center. Press gently so the seam seals and the ends are snug around the chocolate.

Proof

Place shaped chocolatines on a baking sheet lined with parchment, leaving 2 inches between them. Cover loosely with lightly greased plastic wrap or a damp towel and proof in a warm place (75–80°F / 24–27°C) for 60–90 minutes, until nearly doubled and the layers look puffy. Alternatively proof overnight in the refrigerator for a slower flavor development (6–10 hours).

Preheat oven & egg wash

Position racks in the upper and lower thirds of the oven and preheat to 400°F (200°C) for at least 30 minutes so oven is hot. In a small bowl, whisk 1 egg with 1 tsp warm water to make an egg wash. If desired, reserve a little egg wash to brush again mid-bake for extra shine.

Egg wash and bake

When the chocolatines have proofed, brush the tops gently with the egg wash. Bake on the preheated center rack for 12–16 minutes, rotating the pan halfway through, until deep golden brown and puffed (internal layers should be light and flaky). If using two racks, swap positions halfway through for even color.

Optional glaze and cool

If desired, brush with 1 tbsp melted butter immediately after they come out of the oven for a softer sheen. Let cool on a rack for 10–15 minutes so chocolate reheats and melts but pastries are still warm. Dust lightly with powdered sugar if desired.