Pain au Chocolat (Chocolate Croissants)
This pain au chocolat recipe makes light, flaky French croissants filled with delicious chocolate. They do require a little effort but a bread machine makes the process a lot easier. Your entire family will love these! 
warm water
¼
cup
bread flour
2 ¼
cups
instant nonfat dry milk
2
tablespoons
white sugar
1
tablespoon
salt
½
teaspoon
butter, softened
2
tablespoons
instant yeast
1 ½
teaspoons
butter, softened
½
cup
egg yolk
1
milk
1
tablespoon
semisweet chocolate chunks
9
ounces
 Gather the ingredients.
  Pour water into a bread machine pan; add flour. Sprinkle milk powder over flour. Place sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and place yeast in the indent. Run the bread machine on the basic dough setting.
  Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5-inch rectangle on the waxed paper; wrap and chill until ready to use.
  Remove butter from the refrigerator and allow to soften while you roll out dough. Turn dough out onto a lightly floured surface; roll into a 8x12-inch rectangle. Place butter on half of the dough, leaving a 1/2-inch border of dough on 3 sides. Fold the other half of dough over butter and press the edges firmly to seal.
  Roll the dough out to a 6x14-inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover dough loosely with plastic wrap and refrigerate for 20 minutes.
  Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14-inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.
  Repeat step 5, then chill the dough for 30 minutes.
  In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.
  Roll dough out into a 12x21-inch rectangle. Cut dough into thirds in both directions, to make 9 rectangles. Divide chocolate among the rectangles. Lightly brush egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate; press the edges together to seal.
  Place the croissants onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
  Preheat oven to 400 degrees F (200 degrees C). Brush the top of the pastries with the remaining egg yolk mixture.
  Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer croissants to wire racks. Serve warm or at room temperature.
