Pain au Chocolat
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.