Place baking sheet on middle rack in preheated oven, and immediately decrease temperature to 375°F. Bake until golden brown and crisp, 18 to 24 minutes. Transfer pain au chocolat to a wire rack.

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).

Place baking sheets with pastries, uncovered, in the oven with hot water. Close the door and proof until pastries double in size and jiggle when you shake the baking sheets, 1 to 2 hours.

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.

Pain au Chocolat and Raspberry Pastries. Makes 12. 1 box of frozen buff pastry thawed. (imo Pepperidge Farms works best) 1 cup of mini chocolate bits ... preheat an oven to 400 degrees.

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.

3. To make Swiss meringue, place egg whites, sugar and salt in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch water).

Pain au Chocolat Framboise (aka Raspberries) Ingredients. 1 ... Add 2-3 fresh berries and 3-4 mini chocolate bits. ... Bake for 18 minutes in the preheated oven, or until golden brown.