Pain au Chocolat

• 1 batch croissant dough, chilled
• 16 ounces dark chocolate, chopped into 16 pieces

Steps

1. 1 Roll out the croissant dough into a 16x12-inch rectangle.
2. 2 Place a piece of chocolate along one of the shorter sides, spacing evenly.
3. 3 Roll the dough tightly into a log.
4. 4 Cut the log into 8 equal pieces.
5. 5 Shape each piece into a crescent and place on a baking sheet.
6. 6 Chill for 30 minutes.
7. 7 Preheat oven to 375°F.
8. 8 Bake for 20 minutes or until golden brown.
9. 9 Cool slightly before serving.

Equipment

• Baking sheet
• Parchment paper

Variations

• Add a sprinkle of sea salt before baking for a sweet and salty twist.
• Use hazelnut chocolate for a nutty flavor.

Substitutions

• If croissant dough isn't available, use puff pastry for a quicker version.

Pairings

• Serve alongside fresh berries and a dollop of whipped cream.
• Enjoy with a glass of cold milk or a café au lait.

Nutrition

Tips

• Ensure the dough is well-chilled before rolling to prevent sticking.
• For a richer flavor, use high-quality dark chocolate with at least 60% cocoa.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a warm oven to restore crispness.

Freezing: Freeze unbaked pastries for up to 1 month. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Pair with a strong espresso for a perfect café experience.
• Serve with a drizzle of powdered sugar for extra flair.

FAQ