Instructions to follow

Pain au Chocolat is another way to use the dough for Croissants, and I used half of the dough for this purpose.  All that is needed is the dough, some chocolate chips, and a beaten egg for an egg wash.

Roll out the croissant dough until a single recipe is a 17 inch by 26.5 inch rectangle.  Trim off ¼ inch from each of the edges.  (These scraps can be saved for other purposes.)  Cut the dough which will be used for pain au chocolat into rectangles about 4 inches by 4.5 inches.  The precise size is not important.  Stretch each piece slightly.  Paint a 1 inch strip of egg wash along the end closest to you.   Place some chocolate chips on the dough about one inch from the end opposite the egg wash.  Loosely roll the dough over the chocolate chips and put the edge of the folded dough at the far edge of the egg wash, pressing it in.  Roll the dough toward you so that the section with egg wash is now underneath the roll.  Repeat with the other pieces of dough.

Proof for about 45 minutes until slightly puffy.

Bake for 15 minutes at 400 degrees and then for 15 minutes at 350 degrees. Check the rolls, and if not fully browned, continue to bake them at 350 degrees, checking on them in 5 minute increments.  Remove to a wire rack to cool.

When fully cool, put some chocolate chips in a bowl and melt them in a microwave.  Put the melted chips into a ziplock baggie and press them into a corner.  Snip a small hole in the corner.  Use the baggie as a pastry bag and pipe a bit of chocolate on the rolls as a garnish.