pain au chocolat (chocolate-filled croissant)

Ingredients

• Servings: 9
• 1/4 cup warm water
• 2 1/4 cups bread flour
• 2 tablespoons instant nonfat dry milk
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 2 tablespoons butter, softened
• 1 1/2 teaspoons instant yeast
• 1/2 cup butter, softened
• 1 egg yolk
• 1 tablespoon milk
• 8 (7 ounce) bars chocolate candy bar, broken into pieces
• 8 ounces semisweet chocolate chunks

Recipe

Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 4 hrs


• pour the water into a bread machine pan; add the flour. sprinkle the milk powder over the flour. place the sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. make a small indent in the top of the dry ingredients and put the yeast in the indent. run the bread machine on the basic dough setting.
• meanwhile, lay out a sheet of waxed or parchment paper. shape the remaining 1/2 cup of butter into a 3x5 inch rectangle on the waxed paper; wrap and chill until ready to use.
• remove the butter from the refrigerator and allow to soften while you roll out the dough. turn the dough out a lightly floured surface. roll the dough into a 8x12 inch rectangle. place the butter on half of the dough, leaving a 1/2 inch border of dough on 3 sides. fold the other half of the dough over the butter and press the edges firmly to seal.
• roll the dough out to a 6x14 inch rectangle. fold the dough in thirds from the long ends, as you would fold a business letter. cover the dough loosely with plastic wrap and refrigerate for 20 minutes.
• remove the dough from the refrigerator. place it a lightly floured surface so that the folded edge faces you. roll the dough out again into a 6x14 inch rectangle, and fold into thirds. cover with plastic and chill for 20 minutes.
• repeat step 5, chilling for 30 minutes.
• in a small bowl, beat together the egg yolk and milk; set aside. grease two baking sheets.
• roll the dough out into a 12x21 inch rectangle. cut the dough into thirds in both directions, to make 9 rectangles. divide the chocolate among the rectangles. lightly brush the egg yolk mixture around the edges of each piece. starting at a short end, roll each piece of dough around the chocolate as if you were rolling a cigar. press the edges together to seal.
• place the pastries the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
• preheat oven to 400 degrees f (200 degrees c).
• brush the top of the pastries with the remaining egg yolk mixture.
• bake in the preheated oven until golden brown, about 15 minutes. cool for 5 minutes on the baking sheets, then transfer pastries to wire racks. serve warm or at room temperature.