507711655-Opera-Patisserie-Cedric-Grolet-1

PAIN AU CHOCOLAT
Makes 12 pains au chocolat
Preparation time: 40 minutes
Cooking time: 15 minutes
Resting time: 1 hour 30 minutes plus 1 hour 30
minutes
For the croissant dough
7⅔ cups (1 kg) cake flour
1 large (50 g) egg
(3½ tablespoons)
¾ (45 g) cake yeast, or 5 teaspoons active dry yeast
(dissolved in milk or water)
1 tablespoon (18 g) salt
½ cup (100 g) superfine sugar
1 tablespoon (20 g) honey
5 tablespoons (70 g) unsalted
butter, at room temperature
1¾ cups (14 ounces/400 g) unsalted dry butter
(84% fat content)
36 (3¼-inch) chocolate sticks
For the egg wash
9 large (150 g) egg yolks (⅔ cup)
1 tablespoon (15 g) whipping cream
For the croissant dough