1 recipe Croissant Dough
20 Chocolate Batons
Using prepared, folded, and rested croissant dough, roll into rectangle 23 by 64 cm/ 9 by 25 inches. Cut 12 by 13 cm/ 4 ½ by 5 inch rectangles. Starting 1 ¼ cm/ ½ inch from the bottom edge, place 2 chocolate batons width wise 2 ½ cm/ 1 inch apart. Roll up tightly and place on parchment lined baking sheet seam side down.
Brush with eggwash. Proof in a warm spot until doubled in size, about 1-2 hours depending on room temperature.
Put in freezer for ten minutes.
Brush with eggwash again.
Bake at 200C/ 400F, rotating halfway, until browned. The pains au chocolat usually take less time to bake than regular croissants, about 15-17 minutes.
Transfer to a rack to cool.