Pain au chocolat: enclosing chocolate in laminated dough

Useful to know

Pain au chocolat wraps laminated yeast dough around chocolate batons. In this recipe, chocolate is assembled inside before final proofing and baking. [1]

This differs from adding liquid chocolate to an already baked croissant. Check consistency and quantity when changing the filling. Resting after baking allows the structure to settle before the pastry is broken open.