French Pain au Chocolat Pastry

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup unsalted butter, cold and cubed
• 1 cup granulated sugar
• 1 tablespoon active dry yeast
• 1 cup warm water
• 1 cup whole milk, warmed
• 1 teaspoon salt
• 1 large egg, beaten

• 12 sticks dark chocolate

Method

1. 01
   In a small bowl, dissolve yeast in warm water and let it sit for about 5 minutes until frothy.
2. 02
   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. 03
   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. 04
   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. 05
   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. 06
   After the final fold, roll out the dough to 1/4 inch thickness. Cut into 12 even rectangles.
7. 07
   Place a stick of dark chocolate on one end of each rectangle and roll up tightly, sealing the edges.
8. 08
   Place pastries seam side down on a baking sheet, cover, and let rise for 30 minutes.
9. 09
   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.