Brioche Pain au Chocolat (Chocolate-filled Brioche Croissant)

Combine yeast and milk until homogeneous.

Pour the flour, sugar and salt in your food processor bowl.

Start kneading while pouring the milk/yeast little by little.

Beat the 3 eggs and add them to the dough, keep on kneading at low speed.

Add the 50 g soft butter and knead some more for 3-4 minutes.

Switch to medium speed and knead for 7 to 8 minutes.

Cover the dough with a cling film and let rise for 30 minutes.

Reshape the dough in a ball, place it on a parchment paper. Cover with the cling film and place in your freezer for 30 minutes.

Spread the 300 g butter between 2 parchment papers, make a 20x25 cm rectangle. Set aside.

Spread the dough and shape it as a 45x25 cm rectangle. Cover with cling film and set aside in your freezer for 30 minutes.

Place the butter rectangle in the center of the dough, fold both sides on top without overlap.

Spread a 70 cm strand with your rolling pin, fold with 3 layers (right part on the center then left part on top) and turn the dough by 90 degrees (1/4 turn).

Spread again 70 cm, fold again the same way.

Cover with cling film, set aside in the freezer for 20 minutes.

Make a turn by 90 degrees. Spread one last time 70 cm, fold in 3 and set aside in your fridge for 1 hour.

Shaping

Spread the dough as a 35x65 cm rectangle.

Cut the boarders (top, bottom and sides).

Cut the dough in 4 lengthwise with a sharp blade in order to get 4 7,5x60 cm rectangles.

Cut each rectangle in 4 in order to get 16 7,5x15 cm rectangles.

Place a chocolate baking sticks and roll the dough. If you want to put 2 sticks per pain au chocolat, add the second one after on roll.

Start over with the remaining doughs and cover with cling film.

Let rise for 2h to 2h30.

Preheat your oven at 170 C / 340 F degrees.

Brush the pains au chocolat with the beaten egg and spread brown sugar.

Cook for 20 minutes.

Leave to cool down on a cooling rack.