pain au chocolat (chocolate croissants)

Steps

1. 1gather the ingredients.
2. 2pour water into a bread machine pan; add flour.
3. 3sprinkle milk powder over flour.
4. 4place sugar, salt, and 2 tablespoons of softened butter into the corners of the pan.
5. 5make a small indent in the top of the dry ingredients and place yeast in the indent.
6. 6run the bread machine on the basic dough setting.
7. 7meanwhile, lay out a sheet of waxed or parchment paper.
8. 8shape the remaining 1/2 cup of butter into a 3x5-inch rectangle on the waxed paper; wrap and chill until ready to use.
9. 9remove butter from the refrigerator and allow to soften while you roll out dough.
10. 10turn dough out onto a lightly floured surface; roll into a 8x12-inch rectangle.
11. 11place butter on half of the dough, leaving a 1/2-inch border of dough on 3 sides.
12. 12fold the other half of dough over butter and press the edges firmly to seal.
13. 13roll the dough out to a 6x14-inch rectangle.
14. 14fold the dough in thirds from the long ends, as you would fold a business letter.
15. 15cover dough loosely with plastic wrap and refrigerate for 20 minutes.
16. 16remove the dough from the refrigerator.
17. 17place it onto a lightly floured surface so that the folded edge faces you.
18. 18roll the dough out again into a 6x14-inch rectangle, and fold into thirds.
19. 19cover with plastic and chill for 20 minutes.
20. 20repeat step 5, then chill the dough for 30 minutes.
21. 21in a small bowl, beat together the egg yolk and milk; set aside.
22. 22grease two baking sheets.
23. 23roll dough out into a 12x21-inch rectangle.
24. 24cut dough into thirds in both directions, to make 9 rectangles.
25. 25divide chocolate among the rectangles.
26. 26lightly brush egg yolk mixture around the edges of each piece.
27. 27starting at a short end, roll each piece of dough around the chocolate; press the edges together to seal.
28. 28place the croissants onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
29. 29preheat oven to 400 degrees f (200 degrees c).
30. 30brush the top of the pastries with the remaining egg yolk mixture.
31. 31bake in the preheated oven until golden brown, about 15 minutes.
32. 32cool for 5 minutes on the baking sheets, then transfer croissants to wire racks.
33. 33serve warm or at room temperature.