# The Ingredients You'll Need:
→ Dough
01 - 500 g all-purpose flour
02 - 60 g granulated sugar
03 - 10 g fine sea salt
04 - 10 g instant yeast
05 - 300 ml cold whole milk
06 - 60 g melted and cooled unsalted butter
07 - 280 g cold unsalted butter (for laminating)
→ Filling
08 - 250 g milk chocolate-caramel bar
09 - 100 g chopped milk chocolate (optional)
→ Egg Wash
10 - 1 large egg
11 - 1 tbsp milk
→ Chocolate Glaze
12 - 100 g chopped dark chocolate
13 - 60 ml heavy cream
14 - 1 tbsp unsalted butter
# Step-by-Step Instructions:
01 - In a large bowl, combine flour, sugar, salt, and yeast. Add cold milk and melted butter. Mix until a shaggy dough forms. Knead for 2–3 minutes until mostly smooth. Flatten into a rectangle, wrap in plastic, and chill for 30 minutes.
02 - Place cold butter between two sheets of parchment. Pound and roll into a 20x20 cm square. Roll chilled dough into a 30x30 cm square. Place butter in the center, fold dough over butter, and seal edges. Roll out to a 25x60 cm rectangle. Fold into thirds. Wrap and chill for 30 minutes. Repeat rolling and folding twice more, chilling 30 minutes between each.
03 - Roll the laminated dough into a 30x40 cm large rectangle, about 1 cm thick. Place the chocolate-caramel bar(s) lengthwise down the center, sprinkling extra chopped chocolate if desired. Fold the dough over the filling, pinching seams to seal well.
04 - Place the shaped dough seam-side down on a parchment-lined baking sheet. Cover loosely and let rise at room temperature until puffy, 45–60 minutes.
05 - Preheat to 200°C (400°F).
06 - Whisk together the egg and milk. Brush the risen pastry with the egg wash.
07 - Bake the pastry for 30–35 minutes, until deep golden brown and crisp. If browning too fast, tent with foil after 20 minutes. Cool on a rack for 15 minutes.
08 - Melt chocolate, cream, and butter together until smooth. Drizzle the glaze over the warm pastry and allow it to set for 10 minutes before serving.
