Pain Au Chocolat

1. 1

   ["Add the flours, salt, and sugar to a mixer bowl. Mix well.", "In a saucepan, heat a small amount of milk on medium and dissolve the yeast.", "Add the yeast to the bowl and turn on the mixer to medium speed using the hook attachment.", "Add the remaining milk, minus 20 grams, and continue kneading. Add the butter and knead until the dough is compact and soft.", "Place the dough in a bowl, cover it with plastic wrap and refrigerate it for one hour for the dough to rest.", "In the meantime, prepare the remaining by placing the butter on a sheet of plastic wrap, place another sheet of plastic wrap on the butter, beat on the butter in order for it to acquire a square shape approximately a few centimeters thick.", "After 40 to 50 minutes, take the dough out of the refrigerator to begin with the ""flaking"" procedure.", "Roll out the dough into a square shape approximately 2 centimeters thick. Place the butter in the center of the square of dough and fold the dough onto the butter wrapping it like a package.", "Once the butter is inside the dough, roll it out towards the top and the bottom (with the dough positioned in front of you).", "Fold the side of dough closest to you over, toward the center. Then, the side furthest from you from that. This will give you a three-way fold and a rectangle to be refrigerated covered in plastic wrap for 30 minutes. This step is called the ""first turn.""

* Per serving · 4 servings · Values may vary.