What is the name of the French pastry often confused with a chocolate croissant?

The French pastry often confused with a chocolate croissant is pain au chocolat.

Pain au chocolat is made from the same type of yeast-leavened laminated dough used for a plain croissant, but its shape is usually rectangular or cuboid rather than crescent-shaped. One or two bars of dark chocolate are enclosed inside before the pastry is rolled, proofed, and baked.

The confusion comes partly from English usage, where pain au chocolat is commonly called a “chocolate croissant.” In France, however, pain au chocolat is the standard name in much of the country. The pastry is also called chocolatine in southwestern France and parts of French-speaking Canada, and couque au chocolat in Belgium.

It is distinct from a plain croissant filled with chocolate after baking, although bakeries and regions may use overlapping names. Both pastries belong to the broader French viennoiserie tradition and are commonly sold together at breakfast.