Pain au Chocolat

Pound the cold butter between two sheets of parchment into a 7-inch square, then roll the chilled dough into a 10-inch square, place the butter in the center at a 45-degree angle, and fold the corners over to enclose it completely.

Roll the dough into a long rectangle and fold it in thirds like a letter, then chill for 30 minutes and repeat this roll-and-fold turn two more times, resting in the fridge between each to keep the butter cold.

Roll the laminated dough to about 1/8 inch thick and cut into 4x6-inch rectangles, place two chocolate batons near one short edge of each, and roll up snugly so the seam sits underneath.

Arrange seam-side down on parchment-lined sheets, cover, and let proof at warm room temperature for 1 1/2 to 2 hours until puffy and jiggly, then brush gently with egg wash.

Bake in a preheated 375°F oven for 18 to 22 minutes until deeply golden and crisp, then cool on a rack for at least 15 minutes so the layers set before serving.