Pain au chocolat

Pain au chocolat, sometimes referred to as chocolatine in certain regions, is a delightful viennoiserie sweet roll crafted from laminated dough, featuring a sumptuous dark chocolate filling. Picture a puff pastry with a decadent chocolate surprise at its heart. These treats are often served warm and traditionally sourced from French bakeries, typically found alongside croissants.

The name of this pastry can vary depending on geographical location. For example, in Belgium, it is known as couque au chocolat. Regardless of what you call it, pain au chocolat remains a staple in bakeries, supermarkets, and cafes worldwide.

The history of croissants and pains au chocolat dates back to the early 19th century when viennoiserie pastries were first introduced. The modern flaky version we cherish today has its origins in a Viennese bakery founded in Paris by an Austrian officer and aristocrat. Initially, these pastries were made with brioche dough; however, they have evolved over time into the buttery, flaky dough that we adore today. Nowadays, they are enjoyed globally, often referred to as chocolate croissants or napolitanas.