Pain au chocolat/ chocolate croissant is a type of viennoiserie sweet pastry consisting of a yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. The common folding techniques are 3-4-3 (25 layers) or 3-4-4 (33 layers). However more layers do not necessarily mean better. Lamination dough with more layers is suitable for bread of bigger size. You will have a clearer view of the layers in bread with fewer layers. Three key points for hand lamination dough: Butter temperature, sheeting out speed, and dough thickness. While the latter two factors serve the first one. Happy baking!

Dough:
unbleached all-purpose flour 250g (1½ cup+3 tbsp)
yeast 5g (1½ tsp)
sugar 20g (1½ tbsp)
salt 5g (1½ tsp)
unsalted butter 20g (1½ tbsp)
whole milk 60g (¼ cup)
water 60g (¼ cup)

Butter lock:
unsalted butter 125g

Others:
chocolate batons 12 sticks (1 cup+ 1 tbsp)
whole egg 1
milk 10g (1 tbsp)

convection oven: bake for 18 minutes at 375 F
OR conventional oven: bake for 20 minutes at 400 F

pain au chocolat, chocolate croissant, chocolate croissant recipe, 巧克力可颂