The English translation isn’t quite right for pain au chocolat… I mean, they’re translated into chocolate croissants but the croissants aren’t chocolate like a chocolate cake. They have little batons of chocolate in them, melty, sticky and utterly delicious. I guess we’ll just have to call them brown butter pains au chocolat. Some things just get lost in translation :/
In all relevancy to this post, I just couldn’t resist listening to this song that a teacher told me about earlier… I regretted it later though because it’s that type of song that just gets stuck in your head and will. not. come. out. (fyi it’s in French and it’s called le petit pain au chocolat -how can you resist now?). merci bien madame…
Anyhow, let’s get back on topic shall we (were we ever on topic?) ?? Remember these croissants au beurre noisette ?(brown butter croissants… now i’m just either getting braggy on you or i’m practicing for french class -hush Anne stop talking!) If you don’t/haven’t seen them yet, I think you’d better take a look at those right now.
Well now you have to make these because the croissants only used up 1/3 of the dough. And also, who can resist brown butter and chocolate?! These brown butter pain au chocolat/brown butter chocolate croissants/pain au chocolat au beurre noisette are absolutely a+++. They’re flakey, flavorful, and so so pretty + adorable!!! The warm melty chocolate kinda oozes out and fills the little airy holes and the brown butter, ofc makes it the most flavorful croissant you’ll ever eat. In short, they’re utterly delicious so go go make them now!
And we thought brown butter cookies were good…
p.s. Do they look like they have little faces to you?? Pains au chocolat has always looked like they have little tiny faces to me.
// Brown butter croissant recipe is here. The dough is cut into 3 pieces so that you can make ~10 croissants + 6 pains au chocolat + 12 of what’s coming up next week. Or you can do a combination of two of them. Or just single one out because you like it so much.
// You can melt chocolate to make little 3″ batons, use premade batons, or just chop chocolate and place it in a line.
Roll out the croissant dough so that it measures ~6 in by 12 in. Trim the edges to expose the layers and then cut out 3 by 4 in rectangles.
Place chocolate along the shorter edge and roll up once. Add in some more chocolate and then roll it up fully.
Place on a baking sheet and cover with plastic wrap. Let rest until puffy and jiggles when shaken, about 2 hours. When you poke it, it should spring back a little but not all the way. It should not deflate :/
Preheat the oven to 425 F.
Beat the egg and brush it on the croissants. Make sure you don't brush egg wash onto the exposed layers. Wait 5 minutes and brush it on again.
Bake at 425 F for 12 minutes. Lower the temperature to 375 F and bake for 10-13 more minutes, or until golden.
They're best served freshly out of the oven, burn your fingers + tongue hot. Just kidding. But they are better warm.