In a large bowl, mix the flour, salt, and sugar by hand. Add the melted butter and milk, then knead for 10 minutes. Shape the dough into a ball, cover with plastic wrap, and let rise for 1 hour.

Punch down the dough and roll it out with a rolling pin into a 12 x 6 inch rectangle (30 x 15 cm). Place in the freezer for 20 minutes.

Meanwhile, prepare the butter. Make an envelope with parchment paper, place the butter in the center, and flatten it into a square to make the laminated dough. Chill in the fridge for 20 minutes.

Take the dough out of the fridge and roll it into a large 6 x 12 inch rectangle (15 x 30 cm). Fold and roll out in the other direction, repeating this process 2 more times. Roll out to a 12 x 6 inch rectangle (30 x 15 cm) and cut into 8 equal rectangles.

Place a chocolate stick at one end of each rectangle, roll a quarter turn, add a second chocolate stick, and finish rolling to form a small roll. Repeat with all 8 rectangles. Cover with a clean towel and let rise for 2 hours.

Preheat the oven to 340°F (170°C). Brush with a little egg yolk mixed with milk and bake for 15 minutes.

For the glaze: mix powdered sugar with a drop of water and brush over the pastries as soon as they come out of the oven. Let cool, then enjoy!