Pain au chocolat
Viennoiserie sweet roll / From Wikipedia, the free encyclopedia
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Pain au chocolat (French: [pɛ̃ o ʃɔkɔla] ⓘ; lit. 'bread with chocolate'), also known as chocolatine (French: [ʃɔkɔlatin] ⓘ) in the south-west part of France and in French speaking parts of Canada, or couque au chocolat in Belgium, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. The chocolate usually has a slight bite to the texture.
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Alternative names | Pain au chocolat, chocolate croissant, couque au chocolat, petit pain |
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Type | Viennoiserie sweet roll |
Place of origin | France |
Serving temperature | Hot or cold |
Main ingredients | Yeast-leavened dough, chocolate[1] |
Pain au chocolat is made of the same layered doughs as a croissant. Often sold still hot or warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets.