✔5 g salt
✔30 g caster sugar
✔15 g fresh baker’s yeast
✔50 g soft butter
✔120 g warm milk
✔125 g Lescure kneading butter (ordered online)
Mix the flour, salt, sugar, yeast, warm butter and milk in the bowl of a food processor. Mix for about ten minutes. Place in a bowl, filter and leave to rise for 45 minutes at room temperature.
Deaerate the dough and flatten it with your hands to form a rectangle. Place in a cool place to firm up.
Soften the 125g of butter and form a rectangle (1/2 the size of the dough).
On a lightly floured work surface, roll out the dough into a rectangle and place the butter in the middle. Cover both ends of the rectangle with the butter without overlapping. Then fold it into a wallet. Cover with plastic wrap and chill for at least 30 minutes.
Roll out the dough into a long rectangle and make a single turn. Fold the right side towards the centre and then the left side. Place in the fridge again.
Shaping the loaves
Roll out the dough into a regular rectangle of 4 mm thickness. Cut out strips of 8.5 x 15 cm. Place 2 chocolate sticks per rectangle of dough and then roll the chocolate breads out without squeezing the dough too much. Place them on a baking tray covered with silpain. Brown the bread with a mixture of egg yolk and cream.
Leave to rise for 2 hours at room temperature.
Apply a second layer of gilding before baking at 170°C for 15 to 20 minutes.
Recipe find on meilleurduchef.com