Thought I'd take pictures of a few stages of Pain au Chocolat making....it may be time consuming, but the results are well worth the wait! Gorgeous!
It uses a croissant dough wrapped round sticks of chocolate. Yeasted criossant dough is made over two days, being chilled well at each stage of laminating (the process of rolling layers of butter inbetween the layers of dough) which produces the lovely crisp light golden pastry.
Hoping to include this on a future patisserie course!