BAKE AT HOME Pain au Chocolat (Box of 2)

Ingredients: 48% Dark Chocolate Sticks (Sugar, Cocoa Paste, Cocoa Butter, Emulsifier: sunflower lecithin, natural vanilla flavour, Milk), Wheat Flour (Calcium Carbonate, Iron, Niacin (B3), Thiamine (B1)), Unsalted Butter Sheets (Milk, Lactic Culture), Milk, Water, Sugar, Unsalted Butter - Estate Dairy Butter (Milk), Minimum 82% Milk Fat, Wheat Flour (Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)), Egg, Salt, Yeast (saccharomyces cerevisae), emulsifier: sorbitan monostearate (E491), flour treatment agent: ascorbic acid (E300), Sourdough Starter (Wheat Flour, Water)
 
'Bake at home' pastries. Baking Instructions below.
 
A laminated dough using Beurre D’Isigny Ste Mere (French Butter) and Valrhona Chocolate (both considered the very best of their kinds!)
 
Allergens: dairy, wheat gluten, egg, soya
 
Preparation Instructions:
 
Keep the pastries in the fridge until tonight (Christmas Eve)
Tonight, take the pastries out of the fridge and place them on a piece of baking parchment on a baking tray. The pastry will grow so leave some space between them! 
Place the baking tray in the oven – do not switch the oven on! Close the oven door and leave the pastries untouched until the morning. Aim for 10 hours. 
In the morning, the pastries will have grown significantly! 
Take the baking tray out of the oven.
Turn the oven to approx. 160 Celsius and wait for the oven to reach its temperature. 
Lightly brush the pastries with a mixture of half milk and half egg yolk (this will give the pastries the perfect colour and shine) 
When the oven has reached temperature, put the baking tray back in the oven for 25 minutes until the pastries are golden. 
Leave to cool and enjoy!
 
Merry Christmas!