Pain au Chocolat - sugar

Method

• For dough: combine all ingredients on table and knead until elastic and homogeneous.
• For paste: combine margarine with flour and form a rectangle.
• Save.
• To work on dough, you need a cool place, no heat in the kitchen and nothing cooking nor oven on.
• Roll dough on a lightly floured surface in the form of a cross and place the paste in the middle.
• Fold each extremity over the spread block to form a kind of package.
• With a rollin pin press down lightly on the "package".
• After procede to roll dough in one direction to form a rectangle.
• Fold the extremity opposite to you and then the one on your side to form another package.
• (Only fold, dont roll)
• Turn package 90 and repeat step 4 and 5.
• This is the second folding.
• Place package in the fridge for 20 minutes.
• Repeat steps 5, 6 and 7.
• This would complete 4 folds.
• Place in fridge another 20 minutes.
• For the third time, repeat steps 5, 6, and 7.
• This would make 6 folds.
• After the last 20 minutes, remove dough from fridge, roll dough in 1/2cm of thickness.
• Cut and roll 24 rectangles of around 10 by 6 cms.
• Place a chocolate in the middle of each rectangle then let rectangles cool for about 2 hours.
• Preheat oven on 200C or 392F
• Remove from fridge and roll each rectangle with chocolate in the middle.
• Paint each rectangle with a mixture of 1 whisked egg.
• Bake until lightly tanned.