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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 45 minutes

• Source

  All Recipes

| 1. Pour the water into a bread machine pan; add the flour. Sprinkle the milk powder 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 waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5 inch rectangle on the waxed paper; 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 8x12 inch rectangle. Place the butter on half of the dough, leaving a 1/2 inch 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 6x14 inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover the dough loosely with plastic wrap 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 6x14 inch rectangle, and fold into thirds. Cover with plastic 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 12x21 inch 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 sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes. | 10. Preheat oven to 400 degrees F (200 degrees C). | 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 sheets, then transfer pastries to wire racks. Serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1/4	cup		0.0	0.0	0.0	0.0
bread flour	2 1/4	cups		1112.7825	223.5737	36.9284	5.117
nonfat milk	2	tablespoons		10.4125	1.5190000000000001	1.0321	0.0245
white sugar	1	tablespoon		48.762	12.5975	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
butter	2	tablespoons	softened	171.0	7.857	5.343	14.4
yeast	1 1/2	teaspoons		16.65	1.8378	2.1492	0.081
butter	1/2	cup	softened	171.0	7.857	5.343	14.4
egg yolk	1			54.74	0.6103	2.6962	4.5118
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905
bar chocolate candy	8			-	-	-	-
chocolate chunk	8	ounces	semisweet	1217.8942	140.1599	10.6594	68.946

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.