Pain au chocolat, sometimes referred to as a chocolate croissant, means chocolate bread—so you want to ensure that there’s chocolate in every bite. To do so, space the batons side by side with a layer of dough in between. Tuck the dough seam under the batons to prevent unfolding during baking. The end result should resemble binoculars.
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Recipe Summary test
1 hr 50 mins
4 hrs 15 mins
Shaped pain au chocolat can be frozen at the end of step 2. Freeze on baking sheet, uncovered, until hard, about 2 hours, and transfer to a ziplock plastic bag. Thaw overnight on baking sheets, covered tightly with plastic wrap, in refrigerator. Proceed with step 3.
Like croissants, pain au chocolat bake the most evenly on the middle oven rack. If your oven is large enough to accommodate 2 pans side by side, both batches may be baked at once.