Pain au chocolat
France · Europe
- Short description
- This rectangular viennoiserie is defined by flaky layers wrapped around chocolate batons.
- Ingredients
- Butter-laminated dough is folded around chocolate batons and baked until flaky and glossy.
- Cultural note
- Its regional name debate is famous, but the pastry itself is common at bakery counters.
- Common misconception
- It is not the same as a chocolate-filled crescent; the shape and chocolate batons are distinct.
image credit
Pain au chocolat Luc Viatour.jpg
- creator:
- Luc Viatour
- source:
- Wikimedia Commons
- license:
- CC BY-SA 3.0
- modified:
- Downloaded as a Commons-generated thumbnail for Gochizu review; no content edits.
audio credit
- voice:
- LoquaxFR Recorder: LoquaxFR
- source:
- Wikimedia Commons / Lingua Libre
- license:
- CC BY-SA 4.0
- modified:
- Original audio converted to MP3 for Gochizu.