Classic Pain au Chocolat

Instructions

1. 1

   Combine flour, sugar, yeast, and salt in a large bowl. Gradually add the milk until a rough dough forms.

2. 2

   Knead the dough on a floured surface for about 10 minutes.

3. 3

   Shape the dough into a square, wrap in cling film, and chill for 1 hour.

4. 4

   Place the cold butter between two sheets of parchment paper and beat it into a 20cm square.

5. 5

   Roll out the dough on a floured surface into a 40cm square, then place the butter square on top, covering half the dough. Fold the dough over the butter, sealing the edges.

6. 6

   Roll out the dough to a 60cm rectangle, fold into thirds, wrap, and chill for 20 minutes. Repeat this step two more times.

7. 7

   On the final roll, make a 20cm by 60cm rectangle. Cut into 12 squares.

8. 8

   Place a chocolate baton on each square, roll to enclose, and place seam-side down on a baking sheet. Leave to proof for 2 hours.

9. 9

   Preheat the oven to 200°C. Brush each pastry with the beaten egg.

10. 10

    Bake for 15 minutes or until golden brown. Let them cool slightly on a wire rack.