Line 2 baking sheets with parchment paper; set aside. Uncover refrigerated croissant dough, and transfer to a lightly floured surface. Lightly flour top of dough; roll into a 19- x 11-inch rectangle.

Chocolate Batons.These are specifically designed for making croissants and pastries. They are long, thin bars of high-quality chocolate that melt evenly and have a smooth texture.

Roll up the pastry rectangles to enclose the chocolate sticks inside (34), then place the rolls on a baking tray lined with parchment paper, well spaced (35).

Proceed with the recipe, or cover with plastic wrap and refrigerate for up to 8 hours or overnight for deeper flavor. Whisk together egg and milk in a small bowl (see recipe for exact amounts).

Stir together yeast and water in large bowl. Let mixture stand 10 minutes to proof yeast. Whisk in warm milk, then sugar, salt, egg, egg yolks, butter, vanilla and lemon zest.

THE RECIPE: Petits Pains au Chocolat Bon Appetit, April 2004 You don't have to live around the the corner from a Parisian boulangerie to get a hold of freshly baked pain au chocolat.

Yesterday I reviewed Nigella Lawson's Pain-Au-Chocolat Pudding. I also promised to give you the recipe, so here it is, along with some of my recommendations. Refer back to part 1 for all of my ...

Stir together the yeast and 125ml/4fl oz lukewarm water in the bowl of a freestanding mixer, fitted with a dough hook. Allow the yeast to dissolve for five minutes.