Milk Chocolate Paris-Brest

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easier pastry removal.

2. 2

   In a medium bowl, whisk together flour, confectioners' sugar, and salt.

   Tip: Make sure to sift the confectioners' sugar to avoid lumps.

3. 3

   Add the softened butter and mix until the dough comes together in a ball.

   Tip: Use a pastry blender or your fingers to work the butter into the flour mixture.

4. 4

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Tip: This will allow the dough to relax and become easier to roll out.

5. 5

   On a lightly floured surface, roll out the chilled dough to a thickness of about 3 mm (1/8 inch).

   Tip: Use a rolling pin to achieve an even thickness.

6. 6

   Cut the dough into 8 equal rectangles, about 10 cm x 20 cm (4 in x 8 in) in size.

   Tip: You can use a pastry cutter or a knife to cut the rectangles.

7. 7

   In a small bowl, whisk together the milk, vanilla extract, and a pinch of salt.

   Tip: Make sure to whisk until the salt is fully dissolved.

8. 8

   Place one of the dough rectangles on a parchment-lined baking sheet, leaving a 1-inch border around the edges.

   Tip: Press the dough into the corners to prevent it from curling up.

9. 9

   Spoon the milk chocolate chips onto one half of the dough rectangle, leaving a 1/2-inch border around the edges.

   Tip: Make sure to leave enough room for the chocolate to spread evenly.

10. 10

    Drizzle the milk mixture over the chocolate chips.

    Tip: Use a spatula to create a smooth, even layer.

11. 11

    Fold the other half of the dough rectangle over the chocolate filling, pressing the edges to seal.

    Tip: Use a fork to crimp the edges and create a decorative border.

12. 12

    Brush the tops of the pastries with a little bit of milk and sprinkle with confectioners' sugar.

    Tip: This will give the pastries a nice, golden brown color.

13. 13

    Bake for 20-25 minutes, or until the pastries are golden brown.

    Tip: Make sure to rotate the baking sheet halfway through the baking time.

14. 14

    Allow the pastries to cool on a wire rack for 5-10 minutes before serving.

    Tip: This will help the filling to set and the pastry to cool down.