Filled Croissants

The technique used for petits pains au chocolat (which follows) can also be used to create filled croissant-dough products with a variety of fillings. These rolls are often called croissants, but this use of the term is not accurate because the rolls are not crescent-shaped. (Croissant is the French word for “crescent”).

1. Roll out croissant dough into a sheet as for croissants.
2. Cut into rectangles 6 × 4 inches (15 × 10 cm).
3. Arrange a row of chocolate chips, or, preferably, special pain-au-chocolate bars, about 1½ inches (4 cm) from the narrow end of each rectangle. Use ⅓ ounce (10 g) chocolate per roll.
4. Egg wash the opposite end of each rectangle so the rolls will seal.
5. Roll the dough tightly around the chocolate.
6. Proof, egg wash, and bake as for croissants.