Ingredients
Scale
- 500g all-purpose flour
- 125g granulated sugar
- 10g salt
- 10g instant yeast
- 300g cold whole milk
- 125g unsalted butter, softened (for dough)
- 500g unsalted butter, cold (for laminating)
- 180g dark chocolate bars, cut into 2 long strips per pastry
Instructions
- In a bowl, mix flour, sugar, salt, and yeast. Add softened butter and cold milk. Knead until smooth. Cover and chill for 30 minutes.
- Roll the dough into a 30×40 cm rectangle. Place cold butter block (250g each side) in center, fold edges over to enclose (like a business letter).
- Roll out to 30×60 cm. Fold in thirds (book fold). Chill 30 minutes. Repeat rolling and folding 3 more times, chilling between each.
- On final roll-out, cut into 10 triangles (15 cm base, 20 cm tall). Place 2 chocolate strips on each triangle, then roll from base to tip.
- Place on parchment-lined baking sheet, cover, and proof 1.5–2 hours until puffy.
- Preheat oven to 200°C (392°F). Brush pastries with egg wash. Bake 15–18 minutes until golden.
- Cool slightly, dust with powdered sugar, and serve warm.
Notes
- For best results, maintain strict temperature control—too warm and the butter melts; too cold and the dough cracks.
- Use high-cocoa-dark chocolate (60–70%) for authentic flavor.
- Don’t skip the rest time between folds—this builds flakiness.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pastry
- Calories: 320 Kcal
- Sugar: 18g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 65mg
