French Pain au Chocolat

Ingredients

• •4 cups All-purpose flour
• •2.25 tsp Instant yeast
• •0.25 cup Sugar
• •1.5 tsp Salt
• •1 cup Milk
• •1 cup Butter
• •8 oz Dark chocolate
• •1 large Egg

Instructions

1. 1

   Warm milk to 110°F. Mix flour, yeast, sugar, and salt in a large bowl.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

2. 2

   Add warm milk and mix until dough forms. Knead for 8-10 minutes until smooth.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

3. 3

   Roll dough into rectangle. Place cold butter in center, fold dough over to enclose.

   💡 Add in small pieces to incorporate gradually. Watch for browning - it burns fast.

4. 4

   Roll out, fold into thirds. Refrigerate for 30 minutes. Repeat 3 times for lamination.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

5. 5

   Roll final dough into 18x12 inch rectangle. Cut into 6 squares.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

6. 6

   Place chocolate bar at edge of each square, roll up tightly.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

7. 7

   Place on lined baking sheet. Cover and let rise for 1 hour.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

8. 8

   Brush with beaten egg. Bake at 400°F for 15-18 minutes.

   💡 High heat initially for browning, then reduce if needed. Use convection for even cooking.

9. 9

   Let cool on wire rack for 10 minutes before serving.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.