Place the flour, 25 g of egg, sugar, salt, and honey in the mixer bowl.

Dissolve the yeast in the warmed water.

Start kneading at low speed and gradually pour in the water.

Once the mixture is homogeneous, increase the mixer speed slightly.

When the dough pulls away from the sides of the bowl, add the 35 g of soft butter.

Knead until the dough is smooth and elastic.

Cover with a damp cloth and let rise for one hour.

After rising, work the dough with your hands and roll it out into a rectangle of 45x22 cm.

Flatten the 200 g of butter between two sheets of parchment paper to create a square of 20x20 cm.

Cover the dough with plastic wrap and refrigerate. Also refrigerate the square of butter.

After one hour, place the square of butter in the center of the dough.

Fold the edges to meet in the center without overlapping.

Roll the dough from bottom to top to create a long rectangle.

Fold the top and bottom toward the center, then fold the top over the bottom, creating a double turn with four layers of dough.

Rotate the dough a quarter turn, roll out again, and perform a simple turn by folding like a wallet, creating three layers of dough.

Refrigerate the dough for 20 minutes.

Roll the dough to a thickness of 3.5 mm.

With a sharp knife, trim the edges to create a clean rectangle, revealing the layers.

Cut into 12 rectangles (approximately 6x18 cm).

Place a chocolate bar at the edge and roll the dough around it. Add another chocolate bar and finish rolling the Pain au Chocolat.

Arrange the 12 Pain au Chocolat on two baking sheets lined with parchment paper, spacing them well.

Let them rise for 1 hour and 30 minutes.

After that time, preheat the oven to 190 degrees Celsius.

Mix the remaining beaten egg with the cream and salt.

Brush the Pain au Chocolat without glazing the edges.

Bake for about 20 minutes.