Pain+au+chocolat

=Pain au chocolat= Pain au chocolat, literally meaning "chocolate bread" originated in France. Basically, its a puff pastry filled with chocolate or even raisins. It takes a lot of patience to make these delicious pastries, but when they are done, its worth the taste! Everybody in France usually eats Pain au chocolat on a daily basis. Some people like a thin slice of chocolate folded in their dough while others love to have giant bar sized chocolates in the dough. To make Pain au chocolat you need to make a dough with ingredients like yeast, flour, sugar, and more, and add the ingredients to a stand mixer after you have let the yeast rise. And after a few minutes, the ingredients should have mixed enough to make a dough. Next you should transfer the dough to a flat surface to be shaped into a square, covered, and put into a refrigerator for a few hours. After the pastry is done in the refrigerator you put it onto a floured surface and mold a 16" square, then place lots of butter on top of the pastry to make it very tasty and flaky. Then you fold the dough in many ways, place it in a plastic wrap and chill it a bit longer. Then you must repeat folding and rolling again and chill it for another hour. After all of the chilling and folding its time to make many 3" triangles out of the dough. This is when you add as much chocolate as you desire to the middle of each triangle. Now you place each croissant on a baking sheet with parchment paper and let them sit for around 3 hours so they rise and double in size. Then you bake them in the oven until they have reached a deep golden brown color. Pain au chocolats are sold hot or at least warm from the oven, and are commonly sold in French bakeries or supermarkets.