So in addition to our regular croissant, we do a pain au chocolat.

不只是普通羊角面包，我们还有巧克力面包。

It's like a nice cup of tea and a pan au Chocolat.

我想要一杯茶和一个巧克力可颂。

Yeah, I can do pain au chocolat without gluten as well. How good is that?

是的，我也可以做不含麸质的巧克力面包。这多棒啊。

You have to be really patient to make a good pain au chocolat.

你必须非常有耐心才能做出美味的巧克力蛋糕。

I've sliced one of these pain au chocolats up.

我已经把这些“巧克力面包”切成了薄片。

In the story, Hansel and Gretel loot the chocolat house.

故事中，汉塞尔和格雷特抢劫了巧克力屋。

You put -- you incorporate the butter in the dough and then you shape the pain au chocolat.

你把黄油和面团混在一起然后做出巧克力蛋糕的形状。

Belinda, the French baker shares with us some of the secrets to the scrumptiousness of the pain au chocolat.

贝琳达，这位法国面包师与我们分享了巧克力牛角面包的美味秘诀。

So, are you hungry? l brought some pain au chocolat.

我带了一些巧克力酥来。

[Producer] Every Pan Au Chocolat has two chocolate bars inside.

- [制作人] 每个Pan Au Chocolat 里面都有两块巧克力。

Tarte au chocolat from Cafe Pouchkine.

普希金咖啡店的法式巧克力塔。

Day two, you do the lamination. You put -- you incorporate the butter in the dough and then you shape the pain au chocolat.

第二天，压面团，把黄油混合进面团里，再将面团捏成巧克力羊角面包的样子。

Brought up on cornflakes and toast, the Francophile's children are unconvinced, and stick with pain au chocolat.

亲法派的孩子是吃着玉米片和吐司长大的，他们不服气，坚持吃痛苦的巧克力。

It is quite difficult to make a good pain au chocolat at home if we don't have the equipment, the ingredients and also the patients.

如果我们没有设备、原料和耐心，在家里做一份好的巧克力面包是相当困难的。

It is quite difficult to make a good pain au chocolat at home if we don't have the equipment, the ingredients and also the patience.

如果我们没有设备、原料和耐心，在家里制作一份美味的巧克力羊角面包会相当困难。

What about foods, for example, chop suey? That's in the dictionary. But is it one word or two? pain au chocolat, Is that three words or one?

食物呢，比如 chop suey？字典里有。但是这是一个词还是两个词？pain au chocolat，这是三个词还是一个？

Once we're done rolling for a particular sheet, whether it's a plain croissant or a pain au chocolat, we're going to put it right back in the freezer.

一旦卷好放到烘焙纸上，不管是羊角面包还是巧克力面包，马上要放回冰箱。

The first is Michel Bras, a Michelin-starred chef, who created the coulant au chocolat (runny chocolate) in 1981 to evoke the memory of sipping hot chocolate to warm up after a family skiing trip.

第一位是米其林星级厨师米歇尔·布拉斯，他在1981年创造了流心巧克力，想唤起人们在家庭滑雪旅行后，喝着热巧克力暖身的记忆。

She takes a selfie, of course, with a piece of oh-so-French pastry, somewhat surprisingly labeled " chocolatine" (and not pain au chocolat, as it is usually called in Paris bakeries – but if Wikipedia says it's the right word, who's to complain? ).

当然，她用一块非常法式的糕点自拍，有点令人惊讶地标有“巧克力” （而不是 pain au chocolat， 正如巴黎面包店通常所说的那样——但如果维基百科说这是正确的词， 谁来抱怨？ ）。