- unsalted butter
- all-purpose flour
- granulated sugar
- active dry or instant yeast
- whole milk
- semi-sweet chocolate
- confectioners sugar (dusting the top)
- egg (egg wash)
What is the translation for pain au chocolat?
Pain au chocolat translated means bread of chocolate or chocolate bread.
Can you freeze Pain au Chocolat?
Before baking your pain au chocolat, you can prep them by rolling them out, adding chocolate, and rolling them up. Let them sit at room temperature for 1 hour. Now you can freeze your pain au chocolat. They will freeze well for up to 1 month. You can have your pain au chocolat frozen, and unthaw them when needed. Place your frozen pain au chocolat in the fridge to thaw. Once they are fully thawed, you’re ready to egg wash them and bake in the oven. Alternatively, you can freeze the croissant dough, and then unfreeze your dough and continue making your pain au chocolat.
How to make chocolate croissants with Nutella?
Chocolate croissants are made with croissant dough and semi-sweet chocolate for the center filling typically. You can use Nutella as a filling, but don’t be too heavy on the filling. If you overfill them, you’ll have a huge mess to clean on your baking pan.
- Use Puff pastry, frozen croissant dough, or fresh croissant dough.
- Roll out your dough until it’s about 1/2 cm in thickness.
- Cut into pieces that are 2” x 5” rectangles.
- Roll your pieces a bit thinner to stretch out the dough a bit more to lengthen it.
- Fill one 2” edge of the dough with a heaping spoon of Nutella.
- Roll the dough gently and place on a baking sheet with the seam down.
- Let your chocolate croissant rise for 1 hour at room temperature.
- Let your chocolate croissant rise for 1 hour in the refrigerator.
- Mix together 1 egg and a couple of tablespoons of milk.
- Brush the egg mixture onto your pain au chocolat
- Bake in the oven for your required time.
- Remove once fully cooked and place them on a wire rack to cool.
- Dust lightly with powdered sugar using a sifter.
Pain au Chocolat vs Croissant
Pain au Chocolat is the chocolate version of the croissant. Croissant dough uses butter to laminate the dough and have 81 layers of butter in total. Using croissant dough, the dough is rolled out until about 1/2 cm thick. Once it’s all rolled out, it’s cut into rectangular pieces. Then, it’s thinned and stretched a bit. Semi-sweet or bittersweet chocolate pieces are added to the narrow end of the rectangle. The rectangle is rolled up, given an egg wash, and baked.
Pain au Chocolat vs Chocolatine
Pain au chocolat is actually the same as a chocolatine. Depending on which area you are in France, they will call the dessert a Pain au chocolat, or a chocolatine.