Pain au chocolat
A French laminated yeast pastry, made from croissant dough rolled around one or two bars of dark chocolate.
- Cakes, cookies, pastries and baked goods
- France
Also called: chocolate bread, chocolate pastry, chocolatine
It uses the same layered dough as a croissant: a yeast dough folded around a slab of butter several times. Rectangles of dough are rolled around chocolate batons, proofed until puffy and baked at about 375 to 400°F (190 to 205°C) until deep golden.
In southwest France it is often called a chocolatine.
Bake it at VanillaGoods
Tools for this
Fox Run 16 x 20-Inch Marble Pastry BoardStays cool for laminated dough and tabling chocolate.See it on Amazon
J.K. Adams French Tapered Rolling PinA long tapered pin that rolls pastry thin and even.See it on Amazon
Brod & Taylor Folding ProoferKeeps dough at a steady warm temperature for even proofing.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Pain au chocolat (Q1190838), Wikidata