As you can see, the pastry is just so flaky and it literally melts in your mouth, without all the steps (and waiting) with making croissant dough. The pate brisee is from Joanne Chang's new cookbook Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe.
Chocolate/Chocolate Pop Tarts
1 3/4 cup all purpose flour
1 T granulated sugar
1 tsp. kosher salt
1 cup (2 sticks) unsalted cold butter, cut into 1/2" pieces
2 egg yolks
2 T cold milk
1 cup Bittersweet chocolate chips
2 T golden brown sugar, packed
2 T unsalted butter, softened
1 Vanilla bean, split and scraped
1 egg, lightly beaten (to seal the pastries)
Begin making the Pate Brisee: In a KitchenAid, using a paddle attachment, add the dry ingredients and mix to on low speed. Add the cold butter pieces and mix on low until the flour is no longer bright white and holds together. There will be clumps of floured-coated butter the size of pecans.
Whisk the egg yokes and milk together, then add all at once to the dough, mixing on low speed just to combine.
Dump the "shaggy" dough onto a wooden board to work.
With the "heel" of your hand, press and push the butter through the dough. Repeat this technique several times until the dough comes together. Shape into a disk and wrap in plastic wrap. Refrigerate for at least 4 hours or up to 4 days.
When you're ready to make the Pop Tarts, mix up the filling--all ingredients go in a small bowl and mix to combine.
1 cup confectioners' sugar
1 tsp. light Karo syrup
2-3 tablespoons of hot water
1/4 cup melted bittersweet chocolate
Spread the Pop Tarts with the Chocolate Glaze and serve warm. If you want a vanilla glaze, eliminate the melted bittersweet chocolate and add 1 tsp. vanilla extract.