Pain au chocolat - delicious. magazine

Ingredients

• For the dough
• 500g strong white bread flour
• 50g caster sugar
• 10g fine sea salt
• 135ml whole milk
• 135ml water
• 20g fresh yeast or 7g sachet fast-action dried yeast
• 50g unsalted butter, softened
• For the lamination
• 250g unsalted butter (see Know How)
• For the filling and glaze
• 24 chocolate batons (see Know How)
• 1 medium free-range egg
• 1 tsp double cream
• 1 tsp honey
• Pinch fine sea salt
• You’ll also need…
• Stand mixer
• Ruler or measuring tape
• Useful to have…
• Instant-read digital thermometer