Pain au Chocolat

Instructions

1. 1
   Prepare croissant dough through all three turns as in the Classic French Croissants recipe.
2. 2
   Roll the dough into a large rectangle about 4mm thick. Cut into 12 rectangles, approximately 10x15cm each.
3. 3
   Place one chocolate baton near the shorter edge of each rectangle. Roll once to cover, add a second baton, and continue rolling to the end.
4. 4
   Place seam-side down on parchment-lined baking sheets, spacing 5cm apart.
5. 5
   Cover loosely and proof at room temperature for 2 hours until puffy and expanded.
6. 6
   Brush tops gently with egg wash.
7. 7
   Bake at 200°C (400°F) for 15-18 minutes until deeply golden and flaky. Cool on a wire rack for 5 minutes before serving.