Using the dough hook in a planetary food mixer, start working the dough with the flour, water, Pristine 35% Whipping Cream and the yeast. Halfway through the process, add the salt and then the sugar.

Cover the dough and leave to rise for 60 minutes at 26°C, then, after rolling it out, place it in the refrigerator at 5°C for another 60 minutes. When this time has elapsed, start to flake by spreading the butter out in the centre of the dough, making 2 sets of simple folds. Place it in the refrigerator for another 30 minutes. Give it a third fold and put it back in the fridge for another 60 minutes. Roll out the dough to a thickness of 3mm and cut rectangles 15cm long and 1 cm wider than the chocolate bar. Arrange the 2 chocolate bars a short distance from each other, fold the dough first onto one bar and then onto the second. Roll up and press well to seal without crushing the pain au chocolat

Gild with Pristine Golden Glaze gilder. Leave to rise at 25°C for approximately 2 hours, brown again and bake in the oven at 210°C for approximately 15 minutes. Serve while still hot.