Pain au Chocolat

6 steps. Take it one step at a time.

1. 01

   Combine flour, sugar, salt, and yeast

   Combine flour, sugar, salt, and yeast in a bowl. Gradually add warm milk and knead until a smooth dough forms. Shape into a disk, wrap in plastic, and refrigerate for 2 hours.

   2 hr
2. 02

   Place cold butter between two sheets of parchment paper

   Place cold butter between two sheets of parchment paper. Beat with a rolling pin and roll into a 20x20 cm square. Refrigerate until firm but pliable.

3. 03

   Roll the chilled dough

   Roll the chilled dough into a 20x40 cm rectangle. Place the butter square on one half, fold the other half over, and seal the edges. Roll out and perform three single folds, chilling for 30 minutes between each fold.

   1 hr 30 min
4. 04

   Roll the final dough

   Roll the final dough into a rectangle (about 25x50 cm). Cut into 8 equal rectangles. Place two chocolate batons at one end of each rectangle and roll them up loosely.

5. 05

   Place pastries on a baking sheet lined

   Place pastries on a baking sheet lined with parchment paper. Let proof in a warm, draft-free spot for 2 hours until doubled in size.

   2 hr
6. 06

   Preheat oven to 200°C

   Preheat oven to 200°C (400°F). Brush the pastries with egg wash. Bake for 15-20 minutes until deep golden brown.

   20 min