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Pain au chocolat/pain aux raisins

tatamagouche Nov 3, 2010 08:42 AM

I read somewhere that these use croissant dough, somewhere else that they use brioche dough. I thought it was the latter—which is correct?

Been so long since I've made either, I don't really remember what the difference is.


  1. sunshine842 Nov 3, 2010 03:13 PM

    It's croissant dough for both pain au chocolat and pain au raisins (which are also called escargots!) at every boulangerie and patisserie I've ever visited anywhere in France.

    (Chocolatine is indeed a regional word -- but it's a croissant dough, too)

    6 Replies
    1. re: sunshine842
      tatamagouche Nov 4, 2010 08:49 AM

      As long as we're talking terminology, I've never really understood the difference between viennoiserie and patisserie. Anyone?

      1. re: tatamagouche
        chowser Nov 4, 2010 08:52 AM

        Am I thinking of the wrong things? Viennoiserie is a type of pastry, patisserie is a pastry shop?

        1. re: tatamagouche
          paulj Nov 4, 2010 09:04 AM

          I gather from this French Wiki article
          that viennoiserie is a subtype of patisserie. However the google translation of this article is worse than my French.

          How about? - any number of pastries that can be traced back to Vienna, brought to Paris in the early 1800s. The croissant and its variations is perhaps the best example.

          1. re: paulj
            tatamagouche Nov 4, 2010 09:18 AM

            So I guess it is just a matter of origin...

            1. re: paulj
              sunshine842 Nov 4, 2010 09:30 AM

              Viennoiserie is generally the sort of stuff you'd eat for breakfast - pains au lait, croissants, pains aux raisins, etc.

              Patisserie gets into the realm of tarts, flans, gateaux, etc -- dessert-type things.

              It's a pretty fine hair to split, but no one seems to be a stickler for any of it.

              1. re: sunshine842
                tatamagouche Nov 4, 2010 10:29 AM

                Ah, that's a good explanation. Thanks!

        2. Pia Nov 3, 2010 02:23 PM

          I've had both, and have seen both in bakeries, using the same names. I think croissant dough is more typical, at least in the US.

          1. m
            madi Nov 3, 2010 09:44 AM

            a pain au chocolat is made with a sweet doaugh, when made with croissant dough it is called a chocolatine

            1 Reply
            1. re: madi
              paulj Nov 3, 2010 11:41 AM

              The Wiki article says that 'chocolatine' is used in SW France and French Canada (madi posts on Montreal matters).

              I can certainly imagine putting chocolate in a brioche or other sweet dough. I just haven't seen it in French style bakeries in the USA.

              Does the French Wiki article give any more information?

            2. paulj Nov 3, 2010 09:35 AM

              Croissant dough is a yeast version of puff pastry, so it produces a flaky pastry that is crisp on the outside. All of these 'pain au' that I've bought have the croissant texture. Brioche is rich in butter, but not flaky.

              1. chowser Nov 3, 2010 08:45 AM

                I've only seen croissant dough but it would probably be good in a brioche--more like a sweet roll w/ chocolate than the flaky puffs. Croissants have layers of pastry (far more time consuming), brioche is a sweet bread.

                2 Replies
                1. re: chowser
                  janeh Nov 3, 2010 08:52 AM

                  I've only used the pain au chocolat recipe from Baking With Julia which uses croissant dough.

                  1. re: janeh
                    tatamagouche Nov 3, 2010 09:34 AM

                    Thanks guys!

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