During my recent obsession with making pastries with laminated dough (such as kouign amann and croissants), I also experimented with making pain au chocolate - basically a croissant filled with dark chocolate.
For the recipe, I used this one by Martha Stewart. The process was the same as making the croissant dough, but instead of cutting the dough into triangle and rolling them into crescent shapes, I cut the dough into long rectangular strips, added a couple tablespoons of chopped dark chocolate at one end, and then rolled them up into little logs.
See the chocolate peeking out?
Then after egg wash and baking, out emerged delicious buttery pastries filled with melted chocolate! While I still need to work on my croissant dough, as the pastries are still not as puffy and flakey as I'd like, I think pain au chocolate turned out much better than the plain croissants.
Next up with laminated dough, morning buns!