Pain au chocolat

France · Europe

A rectangular laminated chocolate pastry on a woven surface.
Pain au chocolat

Pain au chocolat uses a yeast-raised dough of flour, milk, sugar, salt and butter. More butter is enclosed in the dough, which is rolled and folded with chilling between stages to build layers. Rectangles of dough are rolled around chocolate batons, with the seam tucked underneath.[1]

The shaped pastries are allowed to rise and brushed with egg before baking to a golden colour. The same pastry is also called chocolatine in some regions.[1]

References

Sources checked:

  1. Pains au chocolat — Meilleur du Chef — Chef Philippe
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image credit

Pain au chocolat Luc Viatour.jpg

creator:
Luc Viatour
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
license:
CC BY-SA 4.0
modified:
Original audio converted to MP3 for Gochizu.