{"id":4940,"date":"2015-02-25T23:04:43","date_gmt":"2015-02-25T22:04:43","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=4940"},"modified":"2015-02-25T23:04:43","modified_gmt":"2015-02-25T22:04:43","slug":"recipe-pains-au-chocolat","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/laminated-doughs\/recipe-pains-au-chocolat","title":{"rendered":"Recipe: Pains au chocolat"},"content":{"rendered":"

I recently published a recipe of croissant dough<\/a><\/strong>,\u00a0a pastry fundamental.<\/p>\n

This yeast<\/a> dough<\/strong> which is laminated<\/strong> like puff pastry<\/a><\/strong> (a bit less, actually) is perfect to make viennoiseries<\/em> such as croissants<\/a><\/strong>, but also pains au chocolat<\/strong>.<\/p>\n

\"Recipe-Pains-au-chocolat-01\"<\/a><\/p>\n

Pains au chocolat<\/strong>, also referred to\u00a0(by me)\u00a0as the most delicious way to start your day<\/em>, are rectangles of croissant dough rolled around one or two chocolate sticks<\/strong> (I don’t see why you should put only one, though!). \ud83d\ude42<\/p>\n

\"Recipe-Pains-au-chocolat-Step03\"<\/a><\/p>\n

I find pains au chocolat much easier to make than croissants<\/strong>, mainly because they are easier to roll<\/strong>.<\/p>\n

\"Recipe-Pains-au-chocolat-03\"<\/a><\/p>\n

It is advisable to use chocolate sticks<\/strong> as filling, but also some coarsely-chopped chocolate<\/em> will do.<\/p>\n

As mentioned in my article about croissants, freezing is possible<\/strong> for pains au chocolat too, since making\u00a0fresh ones in the morning might might take a while!<\/p>\n

 <\/p>\n

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Pains au chocolat<\/h2>\n
\n \n \"\"Print recipe<\/a>\n