Pain au Chocolat Recipe

Ingredients:

For the dough:

• 2 ½ cups (300g) French all-purpose flour (Type 55)
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• ¾ cup (180ml) warm milk
• ¼ cup (60g) unsalted butter, softened

For the filling:

• 8 small chocolate bars or chocolate batons
• 1 egg (for egg wash)

Instructions:

1. Activate the Yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes, until it becomes frothy.
   
   
2. Prepare the Dough:
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture.
   Gradually incorporate the dry ingredients into the wet mixture, stirring until a dough forms.
   Add the softened butter and knead the dough for about 5-7 minutes until it's smooth and elastic. You can do this by hand or using a stand mixer with a dough hook attachment.
   
   
3. First Rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size.
   
   
4. Shape the Dough:
   After the dough has risen, punch it down to release any air bubbles.
   Roll it out on a lightly floured surface into a large rectangle, about ¼ inch thick.
   Cut the dough into smaller rectangles, each large enough to wrap around a piece of chocolate.
   Place a chocolate bar or baton at one end of each rectangle.
   
   
5. Rolling and Folding:
   Roll the dough over the chocolate once, then fold in the sides like an envelope, and continue rolling to encase the chocolate completely.
   Place the pain au chocolat seam side down on a baking sheet lined with parchment paper.
   
   
6. Second Rise: Cover the pain au chocolat with a kitchen towel and let them rise for another 30 minutes to 1 hour, until they puff up and become slightly larger.
   
   
7. Preheat and Egg Wash:
   Preheat your oven to 375°F (190°C).
   Beat the egg in a small bowl and brush the tops of the pain au chocolat with the egg wash. This will give them a beautiful golden-brown color when baked.
   
   
8. Bake: Bake the pain au chocolat in the preheated oven for about 15-20 minutes, or until they are golden brown and crispy.
   
   
9. Cool and Enjoy: Allow the pain au chocolat to cool on a wire rack for a few minutes before serving. They are best enjoyed fresh and warm, with a cup of coffee or tea.

Remember that baking can be a bit tricky, and factors like humidity and altitude might affect your results. Don't be discouraged if your first batch isn't perfect; practice makes perfect in the world of baking!