====== Pains au Chocolat ======

> Makes 16 pastries in 4 hours

  - Mix the dough in the stand mixer:
    - **500G pastry flour** (get a scale, really)
    - On one side of the bowl, **20G fresh baker's yeast** (or 2.25 tsp of dry yeast, one packet)
    - On the other side of the bowl, **10G sea salt** (1.5tsp) and **60G cane sugar** (a little over 0.25 cup)
    - **27.5 CL nondairy milk**
    - Mix with a dough hook for 10 minutes at medium speed. The dough should pull away from the bowl.
  - Remove the dough and form a ball. Cover with film and rest at room temperature for 30 minutes.
  - Degas the pastry and form a rectangle by hand. Cover with film and rest 30 minutes in the fridge.
  - Laminate
    - Remove from the fridge and roll out the dough lengthwise.
    - Put **250G butter** (~1 cup) at the center of the dough. Spread it to the size of the pastry.
    - Fold the sides of the dough to cover the margarine (wallet fold). Join everything by pressing lightly with the rolling pin.
    - Roll out the dough lengthwise. The resulting long rectangle should be about 0.5cm thick and about 80cm long.
    - Fold the left side to a quarter of the rectangle, then the right to three quarters. Fold the dough in half. You have just completed a "double turn."
  - Rest in the refrigerator for 5 minutes.
  - Laminate again
    - Roll the dough out again lengthwise, to 1cm thick and 60cm long.
    - Fold the dough in thirds. You just made a "simple turn."
  - Leave it in the fridge another 30 minutes.
  - Form the pastries
    - Flour the work surface and roll the pastry out to 60 x 40 cm.
    - Cut the rectangle in half lengthwise, then in half widthwise. Cut each new rectangle in half lengthwise and then widthwise.
    - Use **2 batons of chocolate per rectangle** Roll the pains au chocolat by first wrapping the first stick, then placing the second stick and continuing to roll.
    - Set the pains au chocolat seam-down and flatten slightly so they don't unroll during cooking. Space them well on the baking sheet.
  - Rest the pastries at room temperature for two hours.
  - Heat the oven to 200C
  - Mix **10CL nondairy milk** and **100G cane sugar**, and brush the pastries with the mix.
  - Bake 15-20 minutes

//Based on **Pâtisserie Vegan** by Bérénice Leconte.//