Culinary Institute of America

Pain au Chocolat

Preparation info
  • Makes

    12

    pastries
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Croissant Dough

Method

  1. Roll the croissant dough into a rectangle 5 by 36 in/13 by 91 cm. Trim the edges so they are even. Cut the dough into twelve uniform 3 by 5 in/8 by 13 cm pieces.
  2. Working one at a time with the short edge of the dough facing you, brush the bottom half of the rectangle with egg wash. Place 2 chocolate batons about ½ in/1 cm from the top of the dough. Roll the top