Pain au chocolat can be stored at room temperature for 1-2 days, covered with a dome. It is recommended to warm them slightly ...

You can eat these chocolate croissants or pain au chocolat as a breakfast item — or if you’re having breakfast for dinner — or as a homemade dessert. Use store-bought crescent rolls and ...

Lightly flour top of dough; roll into a 19- x 11-inch rectangle ... Bake until golden brown and crisp, 18 to 24 minutes. Transfer pain au chocolat to a wire rack. Return the oven temperature ...

Get the Recipe Making pain au chocolat at home takes some dedication ... Toasty brown butter enriches both the cinnamon filling and icing for these decadent cinnamon rolls from F&W food editor Paige ...

Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long and cut strips into thirds. Spread some of the hazelnut spread onto one half of each rectangle ...

Pain au chocolat sans panache ... La preuve par le cinnamon roll scandinave et la babka polonaise. Zymi, avenue de Rumine 8, Lausanne. Trigo, avenue de France 68 et boulevard de Grancy 45 ...

The pain au chocolat is an iconic French pastry in contemporary times, but the delicious little treat is thought to have originated not in France but in the nearby country of Austria. Pain au ...

When you walk into the bakery craving that iconic, buttery, flaky breakfast pastry with a dark chocolate centre, do you ask for a pain au chocolat or a chocolatine? The answer to that question ...

Dust the work surface lightly with flour. Unwrap the dough and roll into a rectangle roughly 25x38cm/10x15in, cover with a clean tea towel and allow to rise for 30 minutes. Dot the rectangle with ...