Pain au chocolat

Ingredients

1lb Strong plain white flour

7g Sachet easy blend yeast

1 tsp Sugar

1 tsp Salt

300ml Tepid water

10oz Butter

4oz Chocolate

Egg yolk

Mix together the flour, yeast, sugar and salt. Make a well in the centre, add the 

milk and 2oz butter cut into small pieces. Mix to a sticky dough and kneed on a 

floured surface for 2-3 mins.

Cover with cling film and leave until doubled in size. Knock back the dough, cover

 and leave to rise again. Roll the dough into a rectangle about 1cm thick. Spread the

 remaining butter over two-thirds of the dough.

Fold the unbuttered third of the dough over the butter and remaining third on 

top. Press the edges gently together to seal the butter. Turn the dough 90 

degrees, roll out again and fold into thirds. Wrap and chill for one hour. Roll out 

the dough to 3mm thick. Trim the edges and cut each rectangle into 8 neat pieces. 

Lay the strips of chocolate side by side on each piece close to one end, working 

from this end, roll each piece into a loose sausage shape. Arrange on a lined baking

 tray. Cover with a cloth and leave to rise for one hour.

Preheat oven to 230C/450F/Gas 8. brush the tops of the pastries with beaten 

egg yolk and bake them for 3 mins. Reduce the temperature to 190C/375F/Gas 5

 and continue to bake for 15 mins.

ENJOY!