French Pain au Chocolat Pastry

Ingredients

Instructions

1. 1 In a small bowl, dissolve yeast in warm water and let it sit for about 5 minutes until frothy.
2. 2 In a large bowl, mix sifted flour, sugar, and salt. Add in the yeast mixture, warm milk, and beaten egg. Stir until a dough forms.
3. 3 Knead the dough on a lightly floured surface for about 5 minutes until smooth. Form into a ball, cover, and let rise in a warm place until doubled in size, about 1-2 hours.
4. 4 Once risen, roll the dough into a rectangle about 1/4 inch thick. Place the cold, cubed butter in the center and fold the dough over the butter, sealing edges.
5. 5 Roll out the dough into another rectangle and fold into thirds like a letter. Repeat rolling and folding 3 times, chilling for 30 minutes between each fold.
6. 6 After the final fold, roll out the dough to 1/4 inch thickness. Cut into 12 even rectangles.
7. 7 Place a stick of dark chocolate on one end of each rectangle and roll up tightly, sealing the edges.
8. 8 Place pastries seam side down on a baking sheet, cover, and let rise for 30 minutes.
9. 9 Preheat the oven to 400°F (200°C). Brush pastries with beaten egg and bake for 15-20 minutes until golden brown.
10. 10 Remove from oven and let cool slightly on a wire rack. Serve warm.