Pain au chocolat maison

03 — Method

1. Make the dough: knead the flour, sugar, salt, yeast and milk in the stand mixer for 8 minutes until smooth and supple.Making it from scratch? See the yeast dough — rises ~2 h
2. Wrap the dough and chill 1 hour before laminating with the butter.
3. Roll the dough into a 30 x 60 cm (12 x 24 in) rectangle, place the flattened butter in the center and fold the edges over it.
4. Give three single turns, rolling and folding the dough in three, with 30 minutes in the fridge between each.
5. Roll the final dough into a large 30 x 50 cm (12 x 20 in) rectangle, 4 mm (⅛ in) thick, and cut into 8 x 14 cm (3 x 5½ in) strips.
6. Lay a chocolate stick 2 cm (¾ in) from the short edge, roll once, add a second stick, then finish rolling.
7. Let rise 2 hours at 25°C (77°F), brush with egg yolk and bake 18 minutes at 180°C (350°F) until golden.