Why would americans call it that? Croissant is a shape, if you’re gonna call it by a french name might as well just say “Pain au chocolat”
They do look great though.
neriad200
why are you calling pain au chocolat a croissant?
DetectiveOk6357
this is not a chocolat croissant. Still, the pains au chocolat look amazing
srmoura
Yeah, that’s a perfect bake. You can tell a lot of care went into these.
xXBigboi69Xx42
Looks like a really tasty pain au chocolat 🤤
Papaping0716
Crazy that people are coming at you in the comments about it being called a Croissant rather Pain au Chocolat. Whether you’re from America or not, not every American knows that this is called Pain au chocolat, so it’s generalized by being called a croissant which OP has explained the reason. Anyways, those layers go crazy and I’m sure the Chocolate Croissant tasted amazing as well.
Palanki96
oh myyy
Confident-Doughnut68
THE LAYERS ON YOUR LAMINATION, I AM DYING HERE, UTTERLY EXQUISITE
fourrabbitsbaker
Ummmm I’m confused that looks like pain avec buerre et eau at sal et levure au cacao avec sucre et lait….try to be more clear next time (THIS IS A PAIN AU JOKE)
Zonel
Croissants have to be crescent shaped. Looks tasty though.
pushdose
Holy smokes the gatekeeping. Americans call this a chocolate croissant even though we know it’s pain au chocolat.
QuiteBearish
Not gonna lie, I thought the before pic looked a bit like a wet tp roll 👀
But damn the final result looks amazing, nicely done
brett-
Absolutely incredible lamination, but the shaping looks odd to me. Usually the chocolate is a bit more separated and internal so that it doesn’t and up entirely in one spot on the bottom.
I’m sure these are delicious though, and the extra thick portion of lamination at the top really does stand out!
personofinterest18
This thread is not what I expected it to be. These look great!
amytee252
The lamination! Incredible!
Main_Cauliflower5479
The pastry is way too thick. Way too thick. They should be no thicker than you would roll it for a regular croissant.
ipokestuff
So do the mods allow porn to be posted here or what?
RecommendationNo6483
Wow!! Looks amazing! Haven’t been brave enough to try croissants on my own yet. How many layers was that and do you have any recipe or advice for a someone wanting to follow in your footsteps? 😉
21 Comments
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Why would americans call it that? Croissant is a shape, if you’re gonna call it by a french name might as well just say “Pain au chocolat”
They do look great though.
why are you calling pain au chocolat a croissant?
this is not a chocolat croissant. Still, the pains au chocolat look amazing
Yeah, that’s a perfect bake. You can tell a lot of care went into these.
Looks like a really tasty pain au chocolat 🤤
Crazy that people are coming at you in the comments about it being called a Croissant rather Pain au Chocolat. Whether you’re from America or not, not every American knows that this is called Pain au chocolat, so it’s generalized by being called a croissant which OP has explained the reason. Anyways, those layers go crazy and I’m sure the Chocolate Croissant tasted amazing as well.
oh myyy
THE LAYERS ON YOUR LAMINATION, I AM DYING HERE, UTTERLY EXQUISITE
Ummmm I’m confused that looks like pain avec buerre et eau at sal et levure au cacao avec sucre et lait….try to be more clear next time (THIS IS A PAIN AU JOKE)
Croissants have to be crescent shaped. Looks tasty though.
Holy smokes the gatekeeping. Americans call this a chocolate croissant even though we know it’s pain au chocolat.
Not gonna lie, I thought the before pic looked a bit like a wet tp roll 👀
But damn the final result looks amazing, nicely done
Absolutely incredible lamination, but the shaping looks odd to me. Usually the chocolate is a bit more separated and internal so that it doesn’t and up entirely in one spot on the bottom.
I’m sure these are delicious though, and the extra thick portion of lamination at the top really does stand out!
This thread is not what I expected it to be. These look great!
The lamination! Incredible!
The pastry is way too thick. Way too thick. They should be no thicker than you would roll it for a regular croissant.
So do the mods allow porn to be posted here or what?
Wow!! Looks amazing! Haven’t been brave enough to try croissants on my own yet. How many layers was that and do you have any recipe or advice for a someone wanting to follow in your footsteps? 😉
Stunning