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Pain au chocolat

Australian Gourmet Traveller recipe for pain au chocolat.

By Lisa Featherby
  • 40 mins preparation
  • 25 mins cooking plus resting, proving
  • Serves 16
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Pain au chocolat



  • 1
    Preheat oven to 220C. Halve dough widthways (return one half to refrigerator), then cut dough widthways into 4 rectangles. Scatter with one-quarter of the chocolate, then roll each rectangle to create a short flat cyclinder and continue as per step 10 of croissants recipe.


Note Speciality pain au chocolat chocolate bars are available from select French delicatessens. Alternatively, use a good-quality couverture chocolate, coarsely chopped.