Pain au Chocolat (Chocolate Croissants)

Recipe View **Prepare the Dough (15 minutes + bread machine time):** In the bread machine pan, combine warm water, bread flour, dry milk, sugar, salt, and 2 tablespoons softened butter. Create a small well in the dry ingredients and add the yeast. Run the bread machine on the 'dough' setting. This usually takes around 1.5-2 hours.

Recipe View **Shape the Butter Block (10 minutes):** While the dough is mixing, place 1/2 cup cold butter between two sheets of parchment paper. Use a rolling pin to shape it into a 3x5-inch rectangle. Wrap tightly and chill in the refrigerator.

Recipe View **First Enfolding (25 minutes):** Once the dough cycle is complete, lightly flour a clean surface. Roll the dough into an 8x12-inch rectangle. Place the chilled butter block on one half of the dough, leaving a 1/2-inch border. Fold the other half of the dough over the butter, pressing firmly to seal the edges. Ensure no butter is exposed.

Recipe View **First Turn (30 minutes):** Roll the dough into a 6x14-inch rectangle. Fold the dough in thirds, like a business letter. Wrap loosely in plastic wrap and refrigerate for 20 minutes. This chilling step is crucial to relax the gluten.

Recipe View **Second Turn (30 minutes):** Remove the dough from the refrigerator. Place it on a lightly floured surface with the folded edge facing you. Roll the dough out again into a 6x14-inch rectangle, and fold into thirds. Cover with plastic and chill for another 20 minutes.

Recipe View **Third Turn and Final Chill (1 hour):** Repeat the rolling and folding process for the third and final turn. After folding, wrap the dough and chill for a longer period of 30 minutes. This allows the butter to firm up, creating distinct layers.

Recipe View **Prepare Egg Wash and Baking Sheets (5 minutes):** In a small bowl, whisk together the egg yolk and milk to create an egg wash. Grease two baking sheets with butter or line them with parchment paper.

Recipe View **Shape the Croissants (30 minutes):** Roll the chilled dough into a 12x21-inch rectangle. Cut the dough into nine equal rectangles (approximately 4x7 inches each). Divide the chocolate batons among the rectangles. Lightly brush the edges of each rectangle with egg wash. Starting from a short end, roll the dough around the chocolate, pressing the edges to seal.

Recipe View **Proofing (30 minutes):** Place the shaped croissants on the prepared baking sheets, seam-side down. Cover loosely with greased plastic wrap and let them rise in a warm place until doubled in size, approximately 30 minutes. This step is vital for achieving a light and airy texture.

Recipe View **Baking (20 minutes):** Preheat the oven to 400°F (200°C). Brush the tops of the proofed croissants with the remaining egg wash for a golden-brown finish. Bake for 15 minutes, or until the croissants are beautifully golden brown. Keep a close eye to prevent burning.

Recipe View **Cooling and Serving (10 minutes):** Let the baked croissants cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Serve warm or at room temperature, and enjoy the exquisite layers of pastry and chocolate.