Ingredients:

  • 2 1/2 cups Strong Bread Flour, plus more for dusting
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Fine Sea Salt
  • 2 1/4 teaspoons Instant Dry Yeast
  • 1/2 cup Whole Milk (chilled)
  • 1/2 cup Ice Water
  • 2 tablespoons Unsalted Butter (melted and cooled)
  • 1 cup (2 sticks) High-Fat Unsalted Butter (for butter block, 82%+ fat)
  • 24 Pain au Chocolat Batons (or high-quality dark chocolate chips)
  • 1 Large Egg (for wash)
  • 1 tablespoon Whole Milk or Cream (for wash)

Instructions:

  1. Mix the Dough: In a stand mixer bowl, combine flour, sugar, salt, and yeast. Add the cold milk, ice water, and melted butter. Mix on low speed for 3-5 minutes until a shaggy, smooth dough forms. Do not over-knead; only aim for structure.
  2. Initial Chill (Managing Temperature): Shape the dough into a 6-inch (15 cm) square, wrap tightly in cling film, and refrigerate for a minimum of 2 hours. This ensures the dough is firm and cold enough to match the butter's temperature.
  3. Prepare the Butter Block: Place the cold, 225g butter block between two sheets of parchment paper. Using the rolling pin, beat and roll the butter until it forms an 8-inch (20 cm) square, ensuring it is pliable but still cold. Return it to the fridge for 15 minutes.
  4. Enclose the Butter: Roll the chilled dough (Détrempe) into a 12-inch (30 cm) square. Place the butter block diagonally in the centre of the dough square. Fold the four corners of the dough over the butter block, like sealing an envelope, ensuring no butter is exposed. Pinch the seams tightly closed.
  5. The First Turn (Book Fold): Lightly flour your surface. Roll the dough packet out into a long rectangle, about 8 x 24 inches (20 x 60 cm). Fold the short ends to meet in the middle, then fold the whole thing over like closing a book (four layers).
  6. First Chill: Wrap the dough tightly and chill for 1 hour. This rest is mandatory to relax the gluten, preventing the dough from tearing during the next roll.
  7. The Second Turn (Letter Fold): Rotate the chilled dough 90 degrees. Roll it again into an 8 x 24 inch rectangle. Perform a simple letter fold (folding one third over the middle, and the remaining third over that, creating three layers).
  8. Final Chill (Critical Management): Wrap tightly and chill for a minimum of 4 hours, or preferably overnight (up to 12 hours). The dough must be completely rested and firm for clean slicing and shaping.
  9. Shape the Pastries: Roll the thoroughly chilled dough into a 16 x 18 inch (40 x 45 cm) rectangle, about 1/8 inch (3 mm) thick. Trim the edges straight. Cut the dough into 12 rectangles, each roughly 4 x 6 inches (10 x 15 cm). Place a chocolate baton on the short end, roll once, place the second baton, and continue rolling to seal the pastry. Place seam-side down on a parchment-lined tray.
  10. Manage the Proofing: Whisk the egg and milk for the egg wash. Brush the pastries lightly. Place the trays in a warm (ideally 75°F/24°C), draft-free place. Proof for 2–3 hours. They are ready when they are puffy and slightly wobbly.
  11. Bake: Preheat oven to 400°F (200°C). Brush a second, light layer of egg wash. Bake for 5 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 13–15 minutes, or until deep golden brown.
  12. Cool: Transfer immediately to a wire rack. Allow them 10-15 minutes to set before serving.