- 12 bars of chocolate or about 200 g of chocolate pistoles
- 1 egg
- 300 g of milk
- 100 g of butter
- 100 g vanilla sugar
- 1 tbsp. instant dried yeast
- 500 g of flour
- ½ tsp. salt
- 150 g of flour
- 150 g unsalted butter diced and frozen at least 24 hours
- 75 g of very cold water
- 1 pinch of salt
- 150 g of butter
- 100 g of sugar
Put in the bowl the milk, the butter, the vanilla sugar and the yeast. Activate 4 min/37°/ speed 1.
Add flour and salt and knead 3 min/dough mode. Reserve in a bowl and proof for 1h.
Put all the ingredients in the mixing bowl and mix 15 sec/speed 6.
Place dough on a floured work surface or on a ThermoMat. Gather the dough quickly with your hands and be careful not to handle it too much or you will warm it up. Spread the dough in a long rectangle. Fold the top edge to the center of the dough, then the bottom edge to center. Then turn the dough a quarter of a turn.
Repeat step 4: spread out in a long rectangle, fold down the edge of the top center of the dough, then the bottom one also in the center. Then turn the dough a quarter of a turn.
Repeat step 4 for the third time.
Put the puff pastry in the fridge at least 30 minutes before spreading it to shape.
Put butter and sugar in the bowl. Mix 10 sec/speed 4 and reserve.
Punch down brioche dough and roll it out(about 40 x 30 cm). Spread butter/sugar mixture and fold in half. Repeat and reserve.
Roll out the puff pastry as you did with the brioche dough. Put the puff pastry on top of the brioche dough and spread butter/sugar. Cut 12 rectangular pieces about 8 x 12 cm. Flip over one of the rectangles (to have the puff side underneath and the brioche above).
Place the chocolate bar or pistoles along the widest edge and roll gently. Once rolled, crush the palm of the hand to flatten the chocolatines and place on a baking pan covered with parchment paper, opening face down. Repeat with the others then let proof 30 minutes before baking.
Preheat oven to 350°F.
Brush with beaten egg and bake 20 to 25 minutes at 350°F and enjoy!