for 8 pieces

Puff pastry dough

400 g	white flour
1 tsp	salt
3 tbsp	sugar
80 g	butter, cut into pieces, cold
1 ½ dl	milk
½ cube	yeast (approx. 20 g), finely crumbled
1	egg, beaten

To laminate the dough

a little	white flour
150 g	butter, soft

To shape

a little	white flour
4	chocolate sticks, cut in half lengthwise and crosswise
1	egg, beaten

How it's done

Puff pastry dough

Mix the flour, salt and sugar in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, then create a well in the middle. Pour the milk, yeast and egg into the well, mix and knead quickly to form a smooth dough. Leave the dough to rise for approx. 1½ hrs.

To laminate the dough

On a lightly floured surface, roll out the dough into a rectangle approx. 1 cm thick. Cover one half of the rectangle evenly with butter, leaving a border of approx. 1 cm. Fold the other half over the top, press the edges down firmly, cover and chill for approx. 30 mins. On a lightly floured surface, roll out the dough once again into a rectangle approx. 1 cm thick. Fold the short sides into the middle, then fold one half over the other to create 4 layers. Cover the dough and chill for approx. 1 hr., repeat the process, cover and chill again for approx. 1 hr.

To shape

On a lightly floured surface, roll the dough out into a rectangle (approx. 42 x 30 cm). Halve the dough lengthwise, cut each into 4 rectangles. Place a piece of chocolate on the bottom half of each of the pieces of dough, fold the dough over the top, then place another piece of chocolate on top, roll up. Place the rolls on a baking tray lined with baking paper. Cover and leave to rise at room temperature for approx. 30 mins., brush with the egg.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave to cool on a rack.

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