Pains au Chocolat

There's a reason these are called PAIN.

Croissant dough takes, as my son would say, "a minute". For those of us older than 40, "a minute" means serious time.  It's not your everyday dough. Christmas breakfast calls for something special, though, so 3AM did not seem an unreasonable hour for kneading.

With no one but Eddie Murphy and Dan Aykroyd keeping me company in the wee hours (can you guess the movie?), unto us this day a batch of pains au chocolat was born.

Croissant dough:

• 250 ml whole milk

• 500 all-purpose flour

• 12 g fine salt

• 50 super fine sugar

• 275 g butter, cold but not hard

• eggwash (1 egg yolk mixed with 1 tbsp milk)