French Pain au Chocolat

Step 1: Prepare the Dough

In a large bowl, whisk together 500g strong white flour, 50g caster sugar, and 1 tsp fine sea salt until evenly combined. In a separate container, mix 7g sachet of fast-action dried yeast with 300ml whole milk. Create a well in the center of the dry ingredients and pour in the milk-yeast mixture. Using your hand, stir and fold the mixture briefly to form a smooth dough. It’s okay if it’s a little rough, as overworking the dough can affect the rolling process later. Shape the dough into a ball and place it in a lightly oiled large lidded container. Let the dough rest at room temperature for 30 minutes to activate the yeast, then chill for at least 4 hours or preferably overnight.

Step 2: Prepare the Butter

On a large sheet of baking paper, arrange 280g unsalted butter (cut into 1cm-thick pieces) in a square shape. Fold the paper over the butter to fully encase it, then lightly bash it with a rolling pin to soften. Shape the butter into a smooth, sharp-edged square about 18cm in size. Wrap the butter in the baking paper and chill in the fridge alongside the dough for at least 4 hours or overnight.

Step 3: Laminate the Dough

Once the dough and butter are chilled, remove them from the fridge. Roll the dough out on a lightly floured surface. Using a serrated knife, cut a cross into the center of the dough, going halfway through, creating four sections. Gently pull each quarter of the dough outward, then roll the dough into flaps, creating a cross shape. The center should be about 18-20cm. Unwrap the chilled butter and place it in the center of the dough cross. Fold the flaps over to completely encase the butter, ensuring the dough is sealed. You should now have a 20cm square. Use a rolling pin to gently roll the dough into a 40cm x 70cm rectangle, making sure the butter is evenly distributed throughout.

Step 4: Fold and Chill

Dust off any excess flour, then fold the shortest edge of the dough towards the center. Fold the bottom edge up to meet it, forming a book-like shape. Finally, fold over the top edge to close the dough. Press the edges gently with a rolling pin, wrap the dough in baking paper, and chill for 30 minutes to 1 hour to firm it up.

Step 5: Repeat the Rolling and Folding Process

Place the dough on a floured surface with the seam facing right. Roll the dough out into a 30cm x 60cm rectangle. Repeat the folding process as in Step 4, then chill for 30 minutes to 1 hour. Do this rolling and folding process two more times, ensuring that the dough remains cold and the butter doesn’t leak out. Chill the dough between each fold.

Step 6: Shape the Pastries

After the third roll and fold, roll the dough out into a 25cm x 60cm rectangle about 3-5mm thick. Trim the edges to form a 24cm x 58cm rectangle, then cut into 12 rectangular pieces, each about 8cm x 14cm. For each rectangle, place a chocolate baton at one end, then roll it up like a Swiss roll. Place each pastry seam-side down on a baking tray lined with baking paper, leaving about 5cm between each pastry. If any seams begin to unfurl, lightly brush them with water to seal. Chill the pastries for at least 2 hours, or ideally overnight.

Step 7: Prove the Pastries

Take the pastries out of the fridge and allow them to prove at room temperature for about 2 to 2.5 hours until they have puffed up slightly and jiggle when shaken. In a small bowl, whisk together 1 egg yolk, ½ tbsp double cream or milk, and a pinch of sea salt. Gently brush this egg wash over the tops of the pastries, then chill for another 20 minutes to help the shape set.

Step 8: Bake the Pain au Chocolat

Preheat your oven to 230°C/210°C fan/gas 8. Place the pastries on the middle shelf of the oven and bake for 10 minutes. Then, reduce the temperature to 190°C/170°C fan/gas 5 and bake for another 10-15 minutes or until the pastries are golden brown and feel light to the touch. If they start to darken too much, cover with foil. Allow the pastries to cool on a wire rack until just warm, then serve and enjoy!