Cover and let rise in a warm place until they're light and puffy looking, about an hour. Press down on the tops of the rolls to flatten them into a rectangle shape. Place, seam side down, on a lightly greased or parchment lined baking sheet. Place one or two pieces of chocolate at one end of each piece and roll it up into a tube. With a bench knife, cut the dough into eight 4" x 6" pieces. Roll the other half out until it's a generous 8" x 24". To finish your pain au chocolat: Remove the dough from the refrigerator, cut it in half and return one half to the refrigerator. Wrap the dough in lightly floured plastic wrap and refrigerate it again for at least 8 hours (or up to 24 hours), until you're ready to use it. Fold the dough in half along the center where the edges meet, as if closing a book, then turn it 90° this is called a book fold. Turn the dough 90° and roll it into a 10" x 20" rectangle again.įold each of the shorter edges toward the center until they meet without overlapping. Fold one third into the center, then the opposite third over the first, like you were folding a business letter this is called a letter fold. Roll the dough into a 10" x 20" rectangle. Fold the four flaps of dough into the center to enclose the butter, pinching them together as best you can. Place the butter in the center of the dough at a 45° angle it'll look like a diamond inside the square. To assemble the rolls: Remove the dough from the refrigerator, place it on a lightly floured surface and roll it into a 12" square. Then roll the butter out until it's about 8" x 8". Sprinkle flour on the top surface of the butter, cover with another piece of paper or plastic and gently pound it with a rolling pin until it becomes malleable. Cut each of the three sticks in half lengthwise and place all six pieces on a floured piece of waxed paper or plastic wrap. To prepare the butter: Just before the dough is ready to come out of the fridge, prepare the butter for rolling into the dough. Blog Why does butter temperature matter in pastry?
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