Sweet Chocolate Breakfast Pastry

STEP 1: Prepare the Dough

1. In a stand mixer, combine 420g plain flour, 8g sea salt, 60g caster sugar, and 20g softened butter. Mix briefly to combine the dry ingredients.
2. In a separate bowl, dissolve 20g fresh yeast (or 10g dried yeast) in 80ml tepid water (around 38°C, warm to the touch but not hot).
3. Add 20g of beaten egg and 110ml whole milk to the mixer bowl. Pour in the yeast-water mixture.
4. Attach the dough hook and mix on low speed for about 5 minutes until the dough forms a rough ball.
5. Increase the speed to medium-high and knead for an additional 6-10 minutes until the dough is smooth and elastic. (Kneading time may vary based on your mixer.)

STEP 2: Rest the Dough

1. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 10 minutes.
2. Unwrap the dough and roll it out into a rectangle approximately 4mm thick and 40 x 30cm.
3. Wrap the rolled-out dough and place it in the freezer for 1 hour or refrigerate overnight.

STEP 3: Prepare the Butter Block

1. On a sheet of baking parchment, roll out the remaining 200g cold butter into a flat rectangle measuring about 20 x 30cm.
2. Ensure the butter is half the length of your dough rectangle but the same width.
3. Place the butter in the fridge to keep it cold and flexible until ready to use.

STEP 4: Encase the Butter

1. Remove the chilled dough from the fridge or freezer. Lay the prepared butter in the center of the dough.
2. Fold the edges of the dough over the butter, meeting in the center to completely encase it.
3. Rotate the dough 90 degrees and roll it out to about 40cm in length while maintaining the width.
4. If the dough becomes too warm, handle it gently and refrigerate for 10-20 minutes.

STEP 5: First Fold (Double Turn)

1. Fold the edges of the dough into the center again, and then fold the dough in half like a book (this is known as a double turn).
2. Chill the dough for 30 minutes.

STEP 6: Second Fold

1. Rotate the dough 90 degrees again. Roll it out long and repeat the folding process: fold the edges into the center and then fold the dough in half.
2. Chill for another 30 minutes.

STEP 7: Shape the Pain au Chocolat

1. Roll out the dough to a size of 32 x 30cm. Cut it into 8 rectangles, each measuring 8 x 15cm.
2. Place a chocolate baton at one long edge of each rectangle. Fold the dough inward, then place a second chocolate baton next to the folded edge. Roll the dough around the chocolate to encase it, with the seams facing down.

STEP 8: Proving

1. Place the pain au chocolat in a warm environment (between 26-29°C) for 2-3 hours, until they have doubled in size. Ensure the temperature is not too high to prevent the butter layers from melting.

STEP 9: Bake

1. Preheat your oven to 175°C/155°C fan/gas 4.
2. Brush the tops of the pain au chocolat with the remaining beaten egg.
3. Bake for 15-18 minutes until they are golden brown and fully cooked.
4. Best enjoyed fresh on the same day but can be stored in an airtight container for up to two days.

Tips:

• Ensure your ingredients, especially butter, remain cold throughout the process for the best flaky texture.
• Monitor the proving temperature closely; a too-high temperature can ruin the layers.