Chocolate croissant (Pain au chocolat)

1. Dissolve the yeast and sugar in the lukewarm milk, then knead into an elastic dough with the flour and salt; rest in the fridge for 1 hour.

2. Flatten the cold butter into a rectangle, enclose it in the dough and roll out three times with triple folds and chilled rests (lamination).

3. Roll the laminated dough into a thin sheet and cut into rectangles.

4. Scatter a row of chopped dark chocolate along one edge of each rectangle, roll it up and seal the end.

5. Place the rolls seam-side down on a baking tray and leave to prove.

6. Brush with beaten egg and bake at 200 °C for about 15-18 minutes until golden, flaky and crisp.

Tip: Pain au chocolat is the same laminated dough as the croissant, just rolled up with dark chocolate. Use good-quality dark chocolate and bake the roll seam-side down so it doesn't unravel while baking.