Members recipe 
Bakehouse · French
Pain au Chocolat
Laminated croissant dough is rolled snugly around two batons of dark chocolate, then baked until the layers flake and the chocolate turns molten. Serve them warm with strong black coffee for a proper Parisian morning.
Test kitchen note: Place the seam directly underneath each pastry before proofing; its weight keeps the roll from unwinding in the heat of the oven.
Method 7 steps
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