Pain au chocolat

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Pain au chocolat
Pain au chocolat Luc Viatour.jpg
Alternative names Chocolate bread
Type Viennoiserie sweet roll
Place of origin France
Serving temperature Hot or warm
Main ingredients Yeast-leavened dough, chocolate
Variations Pain aux raisins
Cookbook: Pain au chocolat  Media: Pain au chocolat

Pain au chocolat (French pronunciation: [pɛ̃ o ʃɔ.kɔ.la], chocolate bread), is a viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre.

Pain au chocolat is made of the same layered dough as a croissant. Often sold still hot or at least warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets.

International distribution[edit]

They are most often sold in packages at supermarkets and convenience stores, and occasionally made fresh in pastry shops. The packaged variety are most popular amongst schoolchildren as a quick breakfast.[citation needed]

In Tunisia, Algeria, Morocco, the Netherlands, Belgium, Norway, Ireland and the United Kingdom they are sold in most bakeries, supermarkets and cafés.

In Germany they are sold less frequently than chocolate croissants and are referred to as both "pain au chocolat".

In Belgium they are sold in most bakeries and are referred as "pain au chocolat".

In Portugal and Spain they are sold in bakeries and supermarkets as napolitanas (from Naples).

In Mexico they are also most commonly found in bakeries and supermarkets, and are known as chocolatines.

In the United States, English Canada, and Australia they are often referred to as "chocolate croissants".

In Brazil they are referred to "croissant de chocolate".

In New Zealand they are commonly referred to as "chocolate croissants" and are sold freshly baked in most bakeries and supermarkets.

See also[edit]


External links[edit]