Pain au Chocolat

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Recipe

Ingredients

1 cup	all-purpose flour
1 cup	bread flour
1 tablespoon	granulated sugar
1 teaspoon	salt
1 packet	active dry yeast
1/2 cup	warm water
1/4 cup	milk
1 tablespoon	unsalted butter, melted
1 cup	unsalted butter, cold
1 egg	beaten
1 cup	dark chocolate, chopped

Instructions

1. 1 In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until foamy.
2. 2 In a large mixing bowl, combine all-purpose flour, bread flour, sugar, and salt.
3. 3 Add the yeast mixture, milk, and melted butter to the dry ingredients and mix until a dough forms.
4. 4 Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
5. 5 Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6 Roll out the cold butter between two sheets of parchment paper into a rectangle about 1/4 inch thick.
7. 7 Roll out the dough into a rectangle large enough to encase the butter. Place the butter on one half of the dough and fold the other half over it to encase the butter completely.
8. 8 Roll out the dough again into a large rectangle and fold it into thirds like a letter. Repeat this rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
9. 9 After the final fold, roll out the dough into a rectangle and cut it into smaller rectangles, about 3x6 inches each.
10. 10 Place a few pieces of chopped chocolate at one end of each rectangle and roll the dough over the chocolate to form a log shape.
11. 11 Place the rolled pastries on a baking sheet lined with parchment paper, cover, and let them rise for about 45 minutes.
12. 12 Preheat the oven to 375°F (190°C).
13. 13 Brush the tops of the pastries with the beaten egg.
14. 14 Bake for 15-20 minutes or until golden brown.
15. 15 Let cool slightly before serving.