Pain au Chocolat (Chocolate Croissants)
Yield 10–12 pain au chocolat Total time: ~18–24 hours (including resting & chilling) Ingredients Dough (Détrempe) 500 g strong bread flour 60 g sugar 10 g salt 10 g instant yeast (or 25 g fresh yeast) 250 ml cold milk 50 g soft unsalted butter Butter Block 250 g cold unsalted butter Filling 20–24 dark chocolate batons (or high-quality chocolate sticks) Egg Wash 1 egg 1 tbsp milk or cream Method 1. Make the Dough In a bowl, mix flour, sugar, and salt. Add yeast (keep it separate from salt at first). Pour in cold milk and mix until a dough forms. Add soft butter and knead for 8–10 minutes until smooth. Shape into a rectangle, wrap, and chill at least 2 hours (or overnight). 2. Prepare the Butter Block Place cold butter between parchment paper. Flatten and shape into a 20 x 20 cm square . Chill until firm but still pliable. ...
