1. Preparation of the dough:
In a bowl or the bowl of a stand mixer, mix the flour, sugar, softened butter and salt.
Dissolve the baker’s yeast in a little warm milk, then add it to the mixture.
Gradually add the rest of the lukewarm milk and knead until you obtain a smooth, homogeneous dough that comes away from the sides of the bowl (allow about 10 minutes of kneading).
Cover the dough with plastic wrap or a clean tea towel and leave it to double in volume in a warm place, away from drafts, for about 1 hour 30 minutes.
2. Shaping the buns:
Degas the dough, then roll it out into a rectangle.
Cut the dough into 12 equal strips.
Place a chocolate bar on the edge of each strip, roll it twice gently without pressing too hard, place a second chocolate bar and finish rolling.
Place the buns on a baking sheet lined with parchment paper. Let them rise for 1 hour until doubled in size.
3. Cooking:
Preheat the oven to 180°C for 10 minutes.
Brush the buns with beaten egg diluted with a little milk.
Bake for about 15 minutes, keeping an eye on the coloring.
Once cooked, let the buns cool on a rack.
Tips and tricks:
These rolls can be stored for 2 days in an airtight bag or container, away from air. Their taste quality declines rapidly after cooking, so it is advisable to eat them fresh.
You can also freeze raw pains au chocolat. For the rising after freezing, allow an additional 1h30. Do not freeze your creations for more than 5 days to preserve the effectiveness of the yeast.
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