Pain au Chocolat

Method
Prep:45min  ›  Cook:15min  ›  Extra time:3hr  ›  Ready in:4hr 

1. Pour the water into a bread machine pan; add the flour. Sprinkle the dried milk over the flour. Place the sugar, salt and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and put the yeast in the indent. Run the bread machine on the basic dough setting.
2. Meanwhile, lay out a sheet of greaseproof paper or parchment. Shape the remaining 120g of butter into a 7x12cm rectangle on the parchment; wrap and chill until ready to use.
3. Remove the butter from the refrigerator and allow to soften while you roll out the dough. Turn the dough out onto a lightly floured surface. Roll the dough into a 20x30cm rectangle. Place the butter on half of the dough, leaving a 1cm border of dough on 3 sides. Fold the other half of the dough over the butter and press the edges firmly to seal.
4. Roll the dough out to a 15x35cm rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover the dough loosely with cling film and refrigerate for 20 minutes.
5. Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 15x35cm rectangle, and fold into thirds. Cover with cling film and chill for 20 minutes.
6. Repeat step 5, chilling for 30 minutes.
7. In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.
8. Roll the dough out into a 30x50cm rectangle. Cut the dough into thirds in both directions, to make 9 rectangles. Divide the chocolate among the rectangles. Lightly brush the egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate as if you were rolling a cigar. Press the edges together to seal.
9. Place the pastries onto the prepared baking trays; cover with greased cling film and allow to rise in a warm place until they have doubled in size, about 30 minutes.
10. Preheat oven to 200 C / gas 6.
11. Brush the top of the pastries with the remaining egg yolk mixture.
12. Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking trays, then transfer pastries to wire racks. Serve warm or at room temperature.