Chocolate croissant (Austria-France)

History and Origin

The pain au chocolat, like the croissant, is a French pastry of Austrian inspiration. It also descends from the kipferl. It was between 1830 and 1860 that the concept of viennoiserie developed in Paris. The pain au chocolat is a laminated yeasted dough, filled with chocolate bars. Depending on the region, it is called "pain au chocolat" or "chocolatine," a debate that continues to fuel passions! Today, it is one of the emblematic viennoiseries of French savoir-faire, just like the croissant.

Description

A delicious pain au chocolat, made with PDO Poitou Charentes butter and selected chocolate for a melt-in-your-mouth and crispy tasting experience.

Ingredients: Wheat flour (gluten), chocolate 8.6% (sugar, cocoa mass, cocoa butter, SOY lecithin emulsifier, natural vanilla flavor), Charentes-Poitou PDO butter, sugar, yeast, salt, eggs, flour treatment agents (ascorbic acid, alpha-amylases, hemicellulases).