Pain au Chocolat

Prep time: 1 hour

Cook time: 20 minutes

Total time: ~24 hours

Servings: 12 pastries

Country of Origin

France

Description

Made from the same rich, laminated croissant dough as the traditional croissant, but rolled into a cuboid shape around one or two bars of high-quality dark chocolate. Known as a "Chocolatine" in Southwestern France!

Presentation & How It's Eaten

Best enjoyed warm, when the chocolate is still soft and molten.

Ingredients

• 1 batch of Croissant dough (see above)

• 24 batons of dark chocolate (at least 55% cocoa)

Step-by-Step Directions

1. Laminate: Follow the lamination steps for the Croissant recipe.

2. Shape: Cut the laminated dough into rectangles instead of triangles. Place one chocolate baton on the edge, roll halfway, place the second baton, and finish rolling.

3. Proof: Let rise for 2 hours.

4. Bake: Brush with egg wash and bake at 200°C (400°F) for 20 minutes.

Optional

• Powdered Sugar: Dust with a little powdered sugar for a professional presentation.

Cooking Tips

• Chocolate Choice: Use high-quality bittersweet chocolate batons designed for baking so they hold their shape without completely liquefying.

Nutrition Facts

(Estimated per serving)

• Calories: ~380 kcal

• Total Fat: 22g

• Saturated Fat: 13g

• Cholesterol: 55mg

• Sodium: ~310mg

• Total Carbohydrates: 38g

• Dietary Fiber: 2g

• Sugars: 12g

• Protein: 7g