Country: France Servings: 8 pastries

Ingredients

• all-purpose flour – 2 ½ cups / 300 g
• granulated sugar – 2 tbsp / 25 g
• salt – 1 tsp / 5 g
• unsalted butter – 1 cup / 225 g, chilled and cubed
• active dry yeast – 1 packet / 7 g
• whole milk – 1 cup / 240 ml, lukewarm
• dark chocolate bars – 8 sticks / 64 g
• egg – 1, beaten (for egg wash)

Instructions

1. In a large bowl, mix together flour, sugar, and salt.
2. Add chilled butter and cut into the flour mixture until it resembles coarse crumbs.
3. Dissolve yeast in lukewarm milk and let sit for 5 minutes until frothy.
4. Combine the yeast mixture with the flour mixture to form a rough dough.
5. Knead dough on a floured surface for 5 minutes until smooth. Cover and refrigerate for 1 hour.
6. Roll out the dough into a rectangle, fold into thirds, rotate, and roll again. Repeat for a total of 4 times.
7. Roll out the dough to a 1/4 inch thick rectangle. Cut into 4×4 inch squares.
8. Place a chocolate stick on one edge and roll tightly, sealing edges. Repeat with remaining squares.
9. Place pastries on a baking sheet, brush with egg wash, and allow to rise for 1 hour.
10. Preheat oven to 400°F (200°C) and bake pastries for 15-20 minutes until golden brown.

Substitutions

• all-purpose flour -> bread flour
• unsalted butter -> vegetable shortening
• dark chocolate bars -> milk chocolate bars

Enhancements in the Next Evolution

• Use high-quality European butter for richer flavor.
• Incorporate a resting period in the fridge overnight for better lamination.
• Try using chocolate ganache instead of chocolate bars for a creamier filling.