Transfer pain au chocolat to a wire rack. Return oven temperature to 425°F. Repeat process with egg mixture and remaining pastries. Serve warm, or let cool completely, about 1 hour. (Pain au ...

Transfer pain au chocolat to a wire rack. Return the oven temperature to 425°F. Repeat the process with the remaining egg mixture and pastries. Serve warm, or let cool completely, about 1 hour.

With a little practice, patience, and insider know-how, you can turn out positively delicious, bakery-worthy pastries in your ...

This chocolate Croissant Recipe (Pain au Chocolat) makes a flaky ... As long as you don’t let it get too warm and overwork it ...

Pain au chocolat can be stored at room temperature for 1-2 days, covered with a dome. It is recommended to warm them slightly in the oven before serving. If you wish, you can freeze the rolls raw ...