Laminated Pain au Chocolat with Two Chocolate Batons

What you need

• 500 g (4 cups) bread flour, plus extra for dusting
• 55 g (1/4 cup) sugar
• 10 g fine salt, about 1 3/4 tsp
• 7 g (2 1/4 tsp) instant yeast, or 9 g active dry yeast dissolved in the milk
• 140 ml (1/2 cup + 1 tbsp) cold whole milk
• 140 ml (1/2 cup + 1 tbsp) cold water
• 40 g (3 tbsp) unsalted butter, soft, for the dough
• 280 g (2 1/2 sticks) unsalted butter, cold, for laminating
• 24 dark chocolate batons, about 8 cm long, roughly 150 g in total
• 1 egg, for the egg wash
• 1 tbsp milk, for the egg wash

Method

Restated from the original video

1. 1

   Combine the bread flour, sugar, salt and yeast in a stand mixer bowl and fit the dough hook. Add the cold milk, the cold water and the soft butter.

2. 2

   Knead on low speed until the dough is smooth but still a little firm, 4-5 min. Stop there: a lightly kneaded dough rolls out without fighting back.

3. 3

   Press the dough into a flat rectangle about 2 cm thick, cover it and leave it at room temperature until slightly puffy, about 1 hour.

4. 4

   Press the dough flat again, wrap it and refrigerate for 1 hour.

5. 5

   Meanwhile, set the cold butter between two sheets of baking paper. Beat it with a rolling pin to soften it slightly, then roll it into an 18 cm (7 in) square. Refrigerate until firm but still bendable, about 30 min.

6. 6

   On a lightly floured surface, roll the dough into a 20 x 38 cm (8 x 15 in) rectangle. Lay the butter square in the middle, fold both short ends of dough over it so they meet in the centre, and pinch the seams shut.

7. 7

   Roll the package lengthwise into a strip about 60 cm (24 in) long, keeping the edges straight. Brush off excess flour, fold it in three like a letter, wrap and refrigerate for 30 min.

8. 8

   Turn the dough 90 degrees so the folded edge faces left. Repeat the long roll and the three-way fold, then wrap and refrigerate for another 30 min. If butter breaks through or turns soft at any point, chill the dough before going on.

9. 9

   Give the dough a third roll and fold. Wrap it well and refrigerate overnight, 8-12 hours.

10. 10

    Next day, roll the dough on a floured surface into a 32 x 45 cm (13 x 18 in) sheet about 4 mm thick. Trim the edges and cut 12 rectangles of 8 x 15 cm (3 x 6 in).

11. 11

    Lay a chocolate baton across one short end of a rectangle and roll the dough over it once. Add a second baton, then roll up to the end. Set it seam side down on a tray lined with baking paper. Repeat, spacing them 5 cm apart.

12. 12

    Beat the egg with the 1 tbsp milk and brush a thin coat over the shaped rolls.

13. 13

    Leave them uncovered in a warm spot, about 25 °C (77 °F), until they have nearly doubled and wobble when the tray is nudged, 1 1/2-2 hours. Any warmer and the butter starts to leak.

14. 14

    Heat the oven to 200 °C (400 °F) 20 min before the proofing ends.

15. 15

    Give the rolls a second thin coat of egg wash. Bake until puffed and a deep golden brown, 15-18 min.

16. 16

    Cool on a rack for at least 10 min before serving.

Imported from manusmenu.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.