French Pain au Chocolat (Chocolate Croissants)

Ingredients

4 cups all-purpose flour
1 cup cold unsalted butter
1 cup whole milk, warm
1 packet active dry yeast (2 1/4 tsp)
1/4 cup white granulated sugar (or honey)
1 tsp salt
12 bars or sticks of dark chocolate
1 egg, beaten (for egg wash)

Directions

In a small bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until foamy.

In a large bowl, combine flour and salt. Add the yeast mixture and mix until a dough forms. Knead the dough for about 5 minutes until smooth. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.

Place the cold butter between two sheets of parchment paper. Use a rolling pin to flatten it into a rectangle about 1/2 inch thick. Chill in the refrigerator until firm but pliable.

Roll out the dough into a rectangle larger than the butter block. Place the butter block in the center and fold the dough over it, sealing the edges. Roll out the dough into a large rectangle and fold it into thirds like a letter. Chill for 30 minutes. Repeat this rolling and folding process two more times, chilling between each fold.

Roll out the laminated dough into a large rectangle about 1/4 inch thick. Cut the dough into rectangles. Place a chocolate bar or stick on one end of each rectangle and roll up tightly. Place on a baking sheet lined with parchment paper.

Cover the pastries and let them rise in a warm place for about 1-2 hours until doubled in size.

Preheat your oven to 375°F (190°C). Brush the pain au chocolat with the beaten egg. Bake for about 15-20 minutes until golden brown and flaky.

Let the pain au chocolat cool slightly before serving. Enjoy warm or at room temperature.