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Pain Au Chocolat, also known as chocolate croissant in English, is a delectable pastry hailing from France. The pastry consists of a flaky, buttery croissant filled with pieces of chocolate. It is typically enjoyed as a breakfast or snack food, often paired with a cup of coffee or tea.

The exact origin of Pain Au Chocolat is unknown, but it is believed to have been created in the early 20th century in France. It quickly became a popular pastry in French bakeries and cafes, and eventually spread to other parts of the world. Today, Pain Au Chocolat is enjoyed by pastry lovers all around the globe.

Croissant dough
Chocolate (dark or milk chocolate)
Egg wash (egg mixed with milk or water)

The croissant dough is made from flour, water, yeast, sugar, salt, and butter. The chocolate used in Pain Au Chocolat can vary, but it is typically either dark or milk chocolate. The egg wash is brushed onto the pastry before baking to give it a shiny, golden-brown appearance.

To prepare Pain Au Chocolat, the croissant dough is rolled out and cut into rectangular shapes. Chocolate is placed in the center of each rectangle, and the dough is folded over the chocolate to form a crescent shape. The pastry is then brushed with egg wash and baked until golden brown and flaky.

While the classic Pain Au Chocolat is simply croissant dough and chocolate, there are many variations of the pastry. Some bakeries may add nuts or fruits to the filling, while others may infuse the dough with different flavors such as cinnamon or vanilla. Some variations even include savory fillings like ham and cheese.