U Bake Chocolatine Recipe

Activate yeast and combine wet ingredients

Warm the milk until lukewarm (about 100–110°F / 38–43°C). Stir in the warm water and 1 tablespoon of the granulated sugar. Sprinkle the instant yeast over the surface and let sit 5–7 minutes until foamy.

Mix dough

In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, remaining 1 tablespoon sugar, and salt. Add the softened butter, beaten egg, and the foamy milk-yeast mixture. Mix on low speed until incorporated, then increase to medium and knead 6–8 minutes until the dough is smooth, slightly tacky but not sticky. If mixing by hand, fold and knead on a lightly floured surface until smooth.

First chill

Shape the dough into a rectangle about 1-inch thick, wrap tightly in plastic, and refrigerate 1 hour. Chilling relaxes gluten and cools the dough before lamination.

Prepare butter block

While the dough chills, prepare the butter block. Place the cold butter pieces between two sheets of parchment and pound or roll into a 7x8 inch rectangle about 1/2 inch thick. If needed, sprinkle the 1 tablespoon flour over the butter and incorporate lightly to help consistency. Keep the butter cold but pliable; refrigerate if it becomes too soft.

Enclose butter

On a lightly floured surface, roll the chilled dough into a rectangle roughly 10x14 inches. Put the butter block centered on the lower half of the dough rectangle. Fold the top half of dough over the butter, sealing the edges to encase the butter completely. Pinch seams closed.

Roll and fold (lamination - single turns)

Roll the enclosed dough into a long rectangle about 8x20 inches, keeping even thickness. Do a simple letter fold: fold the bottom third up, then the top third down (a 3-fold). Rotate the dough 90 degrees, wrap in plastic, and refrigerate 30 minutes. Repeat this roll-and-fold process two more times (total 3 single turns), chilling 30 minutes between turns. Keep dough and butter cold throughout to create distinct layers.

Final roll-out

After the last chill, roll the dough on a lightly floured surface into a rectangle about 12x16 inches and about 1/8–1/4 inch thick. Trim edges to even them. Cut the rectangle into 8 smaller rectangles roughly 4x6 inches each.

Add chocolate and fold

Place one or two chocolate sticks near one short edge of each rectangle (if using chopped chocolate, place enough to form a baton-sized strip). Fold the dough over the chocolate, rolling once or twice so the chocolate is enclosed in a classic chocolatiné shape (a small napoléon/filled roll). Ensure seams are tucked underneath the pastry so the top is smooth.

Proof

Place shaped pastries on a parchment-lined baking sheet, spacing them a few inches apart. Cover loosely with plastic or a tea towel and proof at a warm, draft-free place until puffed and nearly doubled, about 60–90 minutes depending on room temperature. They should be noticeably airy and soft to the touch.

Preheat oven and egg wash

Preheat the oven to 400°F (200°C). Beat the remaining egg with 1 teaspoon cold water to make an egg wash.

Egg wash and optional sugar

Gently brush the tops of the proofed pastries with the egg wash, taking care not to deflate them. If desired, sprinkle a little coarse or pearl sugar on top for sparkle and crunch.

Bake

Bake pastries on the middle rack for 14–18 minutes, rotating the pan halfway through, until they are deep golden brown and crisp on the outside. If chocolate oozes from the seams, that's fine — it will set as it cools.

Cool and serve

Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. Best the day of baking; can be reheated briefly in a 300°F (150°C) oven for 5–7 minutes to refresh.