Makes 16 pastries in 3H30

1. Add 500G pastry flour to a mixing bowl. 2. On one side of the bowl add 20G fresh baker's yeast 3. On the other side of the bowl add 10G sea salt and 60G cane sugar 4. Add 27.5 CL nondairy milk 5. Mix with a dough hook for 10 minutes at medium speed. The dough must pull away from the bowl. 7. When it's done mixing, remove the dough from the mixer and form a ball. Cover with film and let rest at room temperature for 30 minutes. 8. After 30 minutes, degas the pastry by pressing on it. 9. Form a regular rectangle. Cover with film and set 30 minutes in the fridge. 10. Remove from the fridge and roll out the dough lengthwise.

11. Put 250G butter at the center of the dough Spread it into a rectangle the size of the pastry. 12. Fold the sides of the dough to cover the margarine (wallet fold). 13. Join everything by pressing lightly with the rolling pin. 14. Roll out the dough lengthwise. The resulting long rectangle should be about 5cm thick and about 80cm long. 15. 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. 16. Roll the dough out again lengthwise, to 1cm thick and 60cm long. 17. Fold the dough in thirds. You just made a “simple turn.” 18. Leave it in the fridge another 30 minutes.

19. Flour the work surface and roll the pastry out to 60 x 40 cm. 20. Cut the rectangle in half lengthwise, then in half widthwise. Cut each new rectangle in half lengthwise and then widthwise.

21. 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. 22. Set the pains seam-down and flatten slightly so they don't unroll during cooking. Space them well on the baking sheet. 23. Let them rest at room temperature for two hours. 24. Mix 10CL nondairy milk and 100G cane sugar, and brush the pastries with the mix. 25. Bake 15-20 minutes at 200C.

*From * Pâtisserie Vegan *by Bérénice Leconte.*