Gluten-free pain au chocolat

Ingredients

 500 g of gluten-free flour + 100 g for handling the dough A ready-made mix (tested with Schar's Pastry Mix,) or your Favorite mix.

20 g gluten-free baker's yeast

60 g of sugar

10 g of salt

250ml milk

2 eggs + 1 for gilding

200 g of butter for rolling

Gluten-free chocolate squares

Preparation

Preparing the yeast puff pastry for pastries:

In a large bowl, pour the flour. In the center dig a well to put the crumbled baker's yeast. Then add the sugar. On one side, as far as possible from the yeast, pour the salt.

Add 200ml of lukewarm milk and the 2 eggs.

Knead the dough to get a ball. If you see that the dough is not flexible enough you can add the remaining 50 ml of milk.

When you have a nice ball of dough, let it rest for 1 hour in a cozy environment for your yeasts: warm like an oven at 40°C or a radiator and a little humidity (a damp cloth) to cover the bowl.

Degas a little the dough which has doubled in volume and put it in the fridge for 45 minutes.

On your work surface, spread out a large sheet of baking paper, covered with a good large handful of gluten-free flour (this is very important otherwise it will be impossible for you to work the dough).

Now roll out the dough to form a large square or a kind of cross with a rolling pin (also covered with cornstarch). In the center, spread the butter delicately without going to the edges.

Now fold the edges over the center so as to envelop the butter with the dough. It's quite tricky to fold them back but if you have put in enough flour, normally you should be able to do it without too much breakage.

Roll out the resulting dough to form a large rectangle with your rolling pin.

When you have a rectangle in front of you, you will make a first folding. To make the fold, fold the two ends (1 and 3 on the diagram) of the rectangle over the middle part (2). Then fold everything in half. Then make a rotation at 90°C and re-roll your dough to start this folding again.

Place the dough in a stretch film in the refrigerator for 30 minutes.

Repeat this folding once, or twice if you feel that the dough can resist it and that the butter does not escape too much.

Place the dough in the stretch film in the refrigerator for 30 minutes.

 Roll out the dough with a rolling pin to form a rectangle. Lengthwise, place two parallel rows of chocolate tiles to make the bars spaced a few centimeters apart. Wrap the dough around the first bar and continue rolling up to the other end of the rectangle, including the second bar. You have normally formed a sausage of dough that encompasses the two chocolate bars. Then cut the pudding into several pieces to form the buns.

Place the buns on a baking tray lined with baking paper and let them rise for 1 hour at room temperature.

When your pastries have risen well, brush them with the beaten whole egg so that they can brown well in the oven.

Preheat the oven to 200°C and bake the pastries for about 15 minutes. Watch the cooking a bit though because depending on the size, the duration can vary by a few minutes.