Make sure the water temperature is 50°C

In the tank of a drummer robot, pour the ingredients with the exception of the tourage butter in the following order: salt, sugar, flours (300 grams of T45 flour + 200 grams of T55 flour), powdered milk, yeast baker, 50 grams of soft butter;

Start kneading at low speed and add water little by little

Go to average speed, continue to knead until you get a soft and elastic paste

Place the dough on a work surface, then crush it with the palm of your hand, avoiding tearing it. This step allows you to check its texture

With both hands, turn and slide the dough to have a uniform ball

Make two large cross cuts on top of the dough using a knife

Let the dough rest at room temperature for 1 hour to raise it. The dough must then have doubled in volume

Flatten the dough by hand to degas it, then with a roller, spread it to create a rectangle

Cover with cling film, then let stand in the refrigerator for 2 hours at 1 whole night if you choose the slow version, or 30 minutes in the freezer + 20 minutes in the refrigerator if you opt for the fast version.

For turning, place the turning butter in parchment paper with the following dimensions: width of the dough + a little less the length of the dough

Spread the turning butter evenly, then take it out of parchment paper

Take out the dough, then place it on the work surface

Arrange the turning butter in the center of the dough

Close the dough in the manner of a book, making sure to hide the butter, but without superimposing the layers of dough

Gradually flatten and make a double turn

Cover with cling film and let stand 30 minutes in the refrigerator

Make a quarter turn to the dough, and lower it to make a simple turn

Film again and let it rest for 30 minutes in the refrigerator.

To shape chocolate breads, in a bowl, mix the egg and salt to make the gilding, set aside

Lower the dough 4 mm thick, cut the edges

Using a pointed knife, cut a strip of dough 22 cm by 24 cm wide

Then make a band of 9 x 12 cm

Place a chocolate bar on one end of the dough band

Take a look, then place another chocolate bar

Finish turning the dough without crushing it.

Steps of the primer: Let the chocolate breads grow in a damp place for 1 hour 45 minutes at 2 hours 30 minutes at 27°C. It can be an oven preheated with a bowl of water placed inside

If the chocolate breads pushed well after 1 hour 45 minutes, go to the next step.

Heat the oven at 180°C

Brown the chocolate breads

Cook them at 200°C in rotating heat for 15 minutes

If the pastries are good, cooking will have to last longer, but gently

Meanwhile, bring water and sugar to a boil to make a syrup, then set aside.

When the end of cooking approaches, take out the chocolate breads and coat them with the fresh syrup

Put them back in the oven to continue cooking for a few minutes

Take out the chocolate breads and let them cool for at least 45 minutes at room temperature.