What regional French name for pain au chocolat is also used in Quebec?

The regional French name for pain au chocolat also used in Quebec is chocolatine.

Chocolatine is especially associated with southwestern France, where it is used alongside the more widespread term pain au chocolat. The same regional name is also used in Quebec, making it a recognizable linguistic marker in French-speaking Canada.

The pastry is made from yeast-leavened laminated dough, the same broad type of dough used for croissants, with one or two pieces of dark chocolate inside. It is usually rectangular rather than crescent-shaped and is commonly sold warm in bakeries.

The naming difference is a famous French-language regional dispute. In much of France, pain au chocolat is preferred, while chocolatine remains strongly established in the southwest and Quebec. In Belgium, another name, couque au chocolat, is also used. These are regional names for the same general viennoiserie, not separate pastries.