In a small bowl, mix the warm milk, sugar, and yeast. Let it sit for about 5 minutes until it becomes foamy.

In a large mixing bowl, combine the flour and salt. Add the yeast mixture and stir until a dough forms.

Knead the dough for approximately 5 minutes until it’s smooth.

Place the cold butter between two sheets of parchment paper and flatten it into a rectangle about 1/2 inch thick. Chill in the refrigerator until firm but pliable.

Roll out the dough into a rectangle larger than your butter block. Center the butter on the dough and fold the edges over, sealing it tightly.

Roll this dough out into a larger rectangle and fold it into thirds like a letter. Chill for 30 minutes.

Repeat this rolling and folding process two more times.

Roll out the laminated dough into a rectangle about 1/4 inch thick and cut it into smaller rectangles.

Place a chocolate stick on one end of each rectangle and roll it up tightly.

Lay them on a baking sheet lined with parchment paper.

Cover the rolled pastries and let them rise in a warm environment for about 1-2 hours until they have doubled in size.

Preheat your oven to 375°F (190°C). Brush the pastries with the beaten egg for a golden crust.

Bake for 15-20 minutes until they are golden brown and flaky.

Allow the pain au chocolat to cool slightly on a wire rack. They are best enjoyed warm or at room temperature.