Canelé Pâtisserie Chocolaterie

Step 1. Combine flour, sugar, yeast, and salt in a stand mixer. Add milk, water, and 40g softened butter. Knead with a dough hook for 5-7 minutes until smooth. Shape into a disc, wrap in plastic, and refrigerate overnight.

Step 2. Place the 280g cold butter between two sheets of parchment paper. Pound with a rolling pin and shape into a precise 15x15cm square. Refrigerate until firm but pliable.

Step 3. Roll the chilled dough into a 25x25cm square. Place the butter square diagonally in the center. Fold the corners of the dough over the butter to meet in the middle, sealing the butter completely.

Step 4. Roll the dough into a long rectangle (roughly 20x60cm). Perform a 'single turn' by folding the bottom third up and the top third down, like a letter. Wrap and chill for 30 minutes. Repeat this rolling and folding process twice more for a total of three turns, chilling between each.

Step 5. Roll the final dough out to a thickness of 4mm. Trim the edges and cut into 12 rectangles (approximately 8x12cm each).

Step 6. Place one chocolate baton near the edge of a rectangle, roll the dough over it once, place a second baton, and then finish rolling the dough into a cylinder.

Step 7. Place pastries seam-side down on a parchment-lined baking sheet. Cover loosely and proof for 2 hours at room temperature until doubled in size and wobbly.

Step 8. Preheat oven to 200°C (400°F). Brush the tops lightly with a beaten egg mixed with a splash of water. Bake for 15-20 minutes until deep golden brown. Cool on a wire rack.