For best results, follow all steps.

• The Night Before (6-10 hours prior to baking).

1. Open and remove the Pain au Chocolat from the plastic packaging.
2. Separate and place Pain au Chocolat onto an oven-proof baking sheet/tray (preferably lined with parchment paper), at least 3 inches apart from each other.
3. Lightly brush the Pain au Chocolat with cold water.
4. Lightly cover the Pain au Chocolat with plastic wrap.
5. Place the baking sheet/tray onto the middle rack inside of an oven that is turned off.

• The Morning of the Bake

1. Remove the baking sheet/tray from the oven.
2. Preheat the oven to 385°F.
3. (optional) Brush the Pain au Chocolat with an eggwash (1 egg + 1 tbsp water, whisked together).
4. When oven is heated, return the baking sheet/tray with Croissants to the middle rack and bake for the first 10 minutes, rotating the tray (180°) at that 10 minute mark.
5. Bake for another 10 minutes until Golden Brown, approximately 20 minutes total from start to finish.
6. Remove from the baking/sheet tray from the oven, allow Pain au Chocolat to cool for 5 minutes before enjoying.