Pain au chocolat

Method

Mix flour, sugar, salt and yeast in a large bowl. Add warmed milk and knead for 10 minutes until the dough comes together. Incorporate the 50g softened butter gradually whilst kneading, working for a further 5 minutes until smooth and elastic. Cover and bulk ferment at 26°C for 90 minutes until doubled. Meanwhile, prepare the lamination butter: place the 300g cold butter between two sheets of baking parchment and pound into a 20 x 20cm square, keeping it pliable but cold. On a lightly floured surface, roll the fermented dough into a 20 x 60cm rectangle. Place the butter square over the left two-thirds of the dough, fold the unbuttered third over the butter, then fold the opposite end over to create a closed parcel (single fold). Give the dough a 90-degree turn, roll to 20 x 60cm, then fold into thirds (book fold). Wrap and chill at 4°C for 30 minutes. Repeat this process three more times: roll, fold, chill, for a total of 4 single folds or 2 book folds and 2 single folds. After the final fold, wrap and rest at 4°C for 2 hours. Roll the dough to 3mm thickness on a floured surface, then cut into 10 x 12cm rectangles. Place 2-3 chocolate batons along the short edge of each rectangle, roll tightly away from you, sealing the edge with a damp finger. Place seam-side down on parchment-lined trays, cover loosely, and proof at 26°C for 90-120 minutes until visibly puffed and proving springs back gently when touched. Preheat oven to 200°C fan. Brush each pastry with eggwash (mix yolk with water), then bake for 18-20 minutes until deep golden brown. Cool on a wire rack for 5 minutes before serving warm.