Ingredients
4 cups (480 g) bread flour
1 ¼ cups (300 ml) whole milk
¼ cup (50 g) sugar
1 tsp (6 g) salt
2 ¼ tsp (7 g) instant yeast
1 cup (225 g) unsalted butter, cold
24 chocolate batons (semi-sweet or bittersweet)
1 egg + 1 tbsp milk (egg wash)
Confectioners’ sugar (optional)
Instructions
1. In a large bowl, mix flour, sugar, salt, and yeast.
2. Gradually add warm milk and knead until smooth and elastic.
3. Cover and let rise for 1 hour, or until doubled in size.
4. Roll dough into a rectangle and place butter in the center.
5. Fold and laminate the dough with 3–4 turns, resting 20 minutes between folds.
6. Roll into a large rectangle, cut into smaller rectangles.
7. Place a chocolate baton on each piece and roll tightly.
8. Place seam-side down on a parchment-lined baking tray.
9. Cover and proof for 1–2 hours at room temperature.
10. Brush with egg wash, bake at 375°F (190°C) for 15–18 minutes.
11. Dust with confectioners’ sugar if desired and serve warm.
Notes
Use high-quality butter for the best flaky texture.
Semi-sweet chocolate batons melt more evenly than chips.
For extra crispness, reheat in the oven before serving.
Avoid the microwave to preserve the flaky layers.
- Prep Time: 2 hours
- Cook Time: 18 minutes
- Category: Breakfast, Pastry, French Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pastry
- Calories: 350
- Sugar: 16g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg