Weight: 420
This iconic French viennoiserie has been a staple of Parisian breakfasts since the 19th century, often attributed to Austrian influence brought over by royal bakers. Over time, the pain au chocolat became fully embraced by French pastry tradition, now loved nationwide for its balance of flaky dough and rich filling.
This version is made with buttery laminated dough and filled with two bars of dark chocolate. Once baked, it offers a golden, crisp exterior with defined layers and a tender interior that melts on the tongue. The chocolate remains soft and slightly molten, delivering a smooth, bittersweet contrast to the dough’s richness.
Serve warm for breakfast, an afternoon treat, or as part of a brunch spread. Pairs beautifully with coffee or a glass of fresh orange juice.
Preparation instructions:
Defrosting: 30–45 min at room temperature
Preheating: 190°C
Baking: 16–18 min at 165–170°C
Cooling: 15 min at room temperature
HKD69/420g
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