Pain au Chocolat

Method 

1. Put the flour, yeast, water, salt and sugar into the bowl of an electric mixer and using the dough hook mix together and then knead for 10 minutes.
2. Flatten the butter out into a rough rectangle about 1-2cm/½-¾inch thick.
3. Roll the dough out into a rectangle on a floured surface until it is roughly 3 times the size of the butter.
4. Place the butter on the rolled dough so that it covers only ⅔ of it.
5. Fold the third that has no butter on it over the butter covered dough, then fold the buttered dough back onto the dough creating layers.
6. Gently tap and roll with a rolling pin to flatten the butter.
7. Cover with cling film and chill for 15 minutes.
8. Remove from the cling film and with the short edge towards you roll out the dough into a rectangle approximately ½ cm/¼ inch thick.
9. Fold one third of the dough towards you and the final third on top so layering the butter and the dough as you go.
10. Cover and chill again and repeat this process 4 times in all.
11. Wrap loosely in a plastic bag and chill for 2 hours or overnight.
12. Roll out the dough into a large rectangle the thickness of two 50p pieces.
13. Cut into 12 squares each approximately 12cm.
14. Cut the chocolate into 24 lengths, 2 for each pain, don’t worry if it breaks.
15. Lay one piece of chocolate at two ends of the square of dough and roll both ends towards the centre, turn over and place onto a lined baking tray leaving plenty of space between each one. You will need 2 baking trays for this.
16. Cover the trays with lightly oiled cling film and allow to prove for 1 hour either in your Nexus proving drawer (put one tray in the base of the drawer, put a trivet over the top and place the second tray on that) or in a warm kitchen.
17. Bake in a pre-heated oven 210ºC conventional oven, centre shelf; 200ºC fan oven; GM 7 for 15 – 20 minutes or until golden brown.
18. Allow to cool on a rack before serving warm