Ingredients
Directions
- 1
Mix together all ingredients in a stand mixer for 12-15 minutes until the dough is smooth and can pass the windowpane test.
- 2
Flatten the dough into a rough rectangle. Wrap and freeze until hard and move to fridge overnight.
- 3
Fold a parchment sheet to a 25x20cm rectangle. Open it and encase 250g of butter in it. Roll the butter out to an even rectangle. Refrigerate until slightly firm but still flexible.
- 4
Roll your dough out to roughly as long as and twice as wide as your butter sheet.
- 5
Place butter sheet in the centre of your dough and bring the sides together to envelop the butter.
- 6
Roll the dough in the direction of the open end to 75cm long. Make a book fold by folding each end of the dough towards the centre and folding it in half again. Freeze for 10 minutes.
- 7
Roll the dough out to 75cm again with the “spine” of the book fold facing sideways.
- 8
Fold the dough in thirds. Cover and freeze for 10 minutes.
- 9
Score the sides of your dough and roll it out to a 30cmx70cm rectangle. Cover and rest the dough in the freezer for 20 minutes before trimming the dough to 28cmx66cm. Cut 12 rectangles measuring 5.5cmx28cm each.
- 10
Place two chocolate sticks on each rectangle slightly spaced apart and roll into a tight log. Slightly press the end to seal the dough. Cover and refrigerate overnight.
- 11
Proof on a silicone mat or parchment lined tray in a turned off oven for 2.5 to 3 hours or until tripled in volume. Spray water in the oven to keep it humid.
- 12
Brush egg wash on the top (2egg yolks + 15g cream +5g honey) and bake in a preheated oven at 190C for 20 minutes, rotating the tray halfway through. Remove cat hair before serving
