Chop chocolate with a knife and set aside

Put in a small pan the spoon of water and the two spoons of sugar and bring to simmer. When it starts to simmer keep out the pan from the flame and add in the pan the chocolate.

Whisk until you'll have a cream.

Let it cool.

Pour the cream in a sac à poche and make sticks about 5mm thick on a baking sheet. Put the baking sheet in the fridge until you'll use it.

In a small bowl mix the flour, sugar and salt (dry ingredients)

In a larger bowl dissolve yeast with water (wet ingredients).

Combine dry and wet ingredients and knead until you have a tough dough.

Cover with the small bowl. Let the dough rest 10 minutes.

After 10 minutes knead the dough in the bowl as follows: pull a flap of dough from outside to inside, rotating the bowl about ten times.

Cover and let rest 10 minutes.

Repeat the previous two points twice.

Cover the bowl with plastic wrap and put it in the fridge overnight.

Next day remove the dough from the fridge and place it on the work surface.

Roll the dough until you have a square of about 15 cm

Put the butter in the middle two sheets of parchment paper and flatten it slightly so to obtain a rectangle more or less the thickness of the dough.

Place the butter (without the sheets of parchment paper) diagonally in the middle of the dough dough.

Fold the right corner of the dough on butter, then fold the left one, then the lower one and finally the upper one, so to have a rectangular "package".

With a rolling pin, distribute the butter well inside the dough

Flatten the dough lengthwise up to 1 cm thick.

Fold the dough lengthwise into thirds as if you were folding a letter.

Now you will have a rectangle folded in three and it will be the first turn.

Wrap the dough in plastic wrap and refrigerate for 20 minutes.

Turn the dough so the short end is facing you. Roll the dough out once again into a rectangle, then fold the dough lengthwise into thirds again.

Put the dough back in the fridge wrapped in plastic wrap this last time for 40 minutes.

Remove the dough from the foil and roll out a 15x48cm rectangle.

Put the chocolate sticks out of the fridge and break them slightly shorter than 6cm

Place one piece of chocolate in a single layer at one end and tightly roll the dough up around the chocolate. Make sure the end is on the bottom.

Repeat with remaining dough, placing the shaped croissants on a lined baking sheet.

Let them rise until the folds are separating one from each other

Heat the oven to 240 °C and put a saucepan with 100ml of water in the lower part.

Whisk the egg wash ingredients together and brush each pains au chocolat lightly with egg wash

Bake reducing the temperature to 220 °C at the moment the pains au chocolat are in the oven.

Bake12-15 minutes, however until the pains au chocolat are golden brown.

Remove the pains au chocolat from the oven and place on a wire rack to cool for a few minutes before serving.