Pain au Chocolat

To Shape, Roll, Proof and Bake Croissants

Lightly flour the work surface. Roll the croissant dough into a rectangle about 30 x 10 inches/76 x 25cm and 4mm thick. Trim it to a perfect rectangle. Cut the dough into twelve uniform 3 x 5 inch/8 x 13cm pieces.

Heat a proofing box to 82°F/28°C. Spray one sheet pan with nonstick spray and line with parchme