INSTRUCTIONS: Best enjoyed fresh the same day and keep in an airtight container or freeze to preserve freshness. To heat frozen pastry, place in cold oven, bake at 350 degrees for 8 minutes or until flaky.
INGREDIENTS: unbleached and unbromated flour, sugar, salt, yeast, milk, butter, eggs, vanilla, chocolate (sugar, unsweetened chocolate, soy lecithin, vanilla extract), cornstarch. CONTAINS: wheat, eggs, milk, soy
Processed in a facility that uses milk, eggs, fish, shellfish, wheat, nuts, and soy.
VEG
* V= Vegan, VEG = Vegetarian, DF = Dairy-Free, NF = Nut-Free, GF = Gluten-Free
J Martin –
Okay, so do you like chocolate? Puff pastry? But maybe the pain au chocolate is too small for you, or you’d like to share with a friend? Enter the larger, richer chocolatine! The pastry cream is very subtle in this as I mainly get wonderful mouthfuls of flaky pastry and deliciously rich chocolate. Definitely not a daily treat for me (again, this is a fairly rich pastry for me!) but I feel quite spoiled when I treat myself to one.
Michael M –
Wonderful, rich! I had one at breakfast with coffee but could easily be a great afternoon coffee-break pastry. Enjoy!
LEI –
So good. Just a hint of creme patissere takes this up a notch to a more indulgent pain au chocolate. Large enough for sharing if you can bear to let any go!