Originally, croissants and pains au chocolat were made from a brioche base but later evolved to incorporate a buttery flaky dough ( pâte feuilletée). The type of pastry, called viennoiserie in French, was introduced in the early 19th century, when August Zang, an Austrian officer, and Ernest Schwarzer, an Austrian aristocrat, founded a Viennese bakery in Paris located at 92, rue de Richelieu. The word croissant, which refers to a pastry shaped like a half-moon or "crescent", made its entry in the French dictionary in 1863. Legend has it that Marie-Antoinette introduced the croissant to France, but croissants and chocolatines are a relatively modern invention. In Australia and New Zealand, they are commonly referred to as "chocolate croissants", and are sold freshly baked in most bakeries and supermarkets.In El Salvador and Brazil, they are referred to croissant de chocolate.In Mexico, they are also most commonly found in bakeries and supermarkets, and are known as chocolatines.In Portugal and Spain, they are sold in bakeries and supermarkets, as napolitanas (i.e., " Neapolitans"). ![]() In Belgium's Flanders region, they are sold in most bakeries, and referred to as chocoladekoek or chocoladebroodje.In the Netherlands, they are sold at most cafés, supermarkets and bakeries and are commonly known as a chocoladebroodje.In the United States and sometimes in English Canada, they are commonly known as "chocolate croissants". Pain au chocolat is a French viennoiserie roll made with a combination of rectangular, yeast-leavened dough and a few chocolate sticks or chocolate ganache. ![]() In Germany, they are sold less frequently than chocolate croissants, but both are referred to as Schokoladencroissant.In Morocco, Lebanon, Tunisia, Algeria, the Netherlands, Belgium, Norway, Ireland, Denmark and the United Kingdom, they are sold in most bakeries, supermarkets and cafés.They are often sold in packages at supermarkets and convenience stores, or made fresh in pastry shops. In Belgium, the words couque au chocolat are also used. In southwestern France ( Nouvelle-Aquitaine, Occitanie) and in Canada, the word chocolatine is used.In central France, in southern France and in Paris, pain au chocolat is used.In the Hauts-de-France and in Alsace, the words petit pain au chocolat or petit pain are used.In France, the name of the pain au chocolat varies by region: ![]() Often sold still hot or warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets. DO NOT REFREEZE ONCE THAWED.Pain au chocolat is made of the same layered doughs as a croissant. After that, revive them by warming in a 350-degree oven for 5 to 8 minutes. May Contain: Traces of Nuts Traces of Sesameįor allergens, including cereals containing Gluten, see ingredients in CAPITALS. Pains au chocolat are best within an hour or two of baking. WHEAT flour, BUTTER 21%, water, chocolate 9% (sugar, cocoa mass, cocoa butter, emulsifier ( SOYA lecithin), natural vanilla flavour), yeast, sugar, EGGS, salt, wheat GLUTEN, enzymes (amylases, hemicellulases), flour treatment agent (ascorbic acid).Ĭontain: Dairy Products , Eggs, Soya and Gluten Ideal for tempting your customers to ‘go large’. Pain au Chocolat butter pastry with sumptuous dark chocolate centre.
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