Pain au chocolat

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Pain au chocolat
Pain au chocolat
Pain au chocolat
Alternative namesChocolatine, Chocolate bread, couque au chocolat
TypeViennoiserie sweet roll
Place of originFrance
Serving temperatureHot or Cold
Main ingredientsYeast-leavened dough, chocolate[1]
VariationsPain aux raisins

Pain au chocolat (French pronunciation: [pɛ̃ o ʃɔ.kɔ.la] (About this soundlisten), literally chocolate bread; also known as chocolatine in the south-west part of France and in Canada, is a type of 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 doughs as a croissant. Often sold still hot or warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets.

Origins and history[edit]

Legend has it that Marie-Antoinette introduced the croissant to France, but croissants and pains au chocolat are a relatively modern invention.[2] The word croissant, which refers to a plain form of pain au chocolat shaped like a half-moon or "crescent", made its entry in the French dictionary in 1863.[3] The type of pastry, called "viennoiserie" in French, was introduced in the early 19th century, when August Zang, an Austrian officer, and Ernest Schwarzer, an Austrian aristocrat, founded a Viennese bakery in Paris located at 92, rue de Richelieu.

Originally, croissants and pains au chocolat were made from a brioche base but later evolved to incorporate a buttery flaky dough (pâte feuilletée).

The different names[edit]

In France, the name of the pains au chocolat varies by regions :

  • In the Hauts-de-France and in Alsace, the words "petit pain au chocolat" are used.
  • In central France and in Paris, the words "pain au chocolat” are used.
  • In South-West France and in Canada, the word "chocolatine" is used.
  • In Lorraine, the words "croissant au chocolat" are used.

In Belgium, the words "couque au chocolat" are used.

Variations[edit]

They are often sold in packages at supermarkets and convenience stores, or made fresh in pastry shops.

  • In Tunisia, Algeria, Morocco, the Netherlands, Belgium, Norway, Ireland, Denmark and the United Kingdom, they are sold in most bakeries, supermarkets and cafés.
  • In Germany, they are sold less frequently than chocolate croissants, but both are referred to as "Schokoladencroissant".
  • In the United States and often Canada, they are commonly known as "chocolate croissants" [4].
  • In Belgium's Flanders region, they are sold in most bakeries, and referred to as "chocoladekoek" or "chocoladebroodje".
  • In Portugal and Spain, they are sold in bakeries and supermarkets, as napolitanas (i.e., from Naples).
  • In Mexico, they are also most commonly found in bakeries and supermarkets, and are known as chocolatines.
  • In El Salvador and Brazil, they are referred to "croissant de chocolate".
  • In Australia and New Zealand, they are commonly referred to as "chocolate croissants", and are sold freshly baked in most bakeries and supermarkets.

See also[edit]

References[edit]

  1. ^ Torres, Jacques. "Croissants, Pain au Chocolat, Pain Raisin and Danish". Food Network. Retrieved 16 June 2017.
  2. ^ "History of the Croissant". 1-800-Bakery.com. 16 April 2013. Retrieved 16 June 2017.
  3. ^ "D'ou viennent les sacrosaints Croissants et Pains au Chocolat?" (in French). Club Doctissimo. Retrieved 16 June 2017.
  4. ^ Tuesday's Tasting - Trader Joe's Chocolate Croissants