All-Butter Pain au Chocolat

All-Butter Pain au Chocolat

Crisp, flaky all-butter pastry with a smooth dark chocolate centre.

Perfect for an indulgent breakfast.

Cooking Instructions

Spread out on a baking tray and leave to defrost and ‘prove’ overnight at room temperature.

Egg wash and bake in oven at 190°C/375°/Gas Mark 5 until golden brown (approximately 8-10 minutes).

Important Information

d
These cooking instructions are a guide only. Your appliance may have a different power rating, so please adjust accordingly
k
Keep frozen at -18C
q
Do not refreeze

Nutritional Information

 per 100g
Energy1793kJ (429kcal)
Fat23.7g
Of which saturates15.30g
Carbohydrates43.60g
Of which sugars11.50g
Fibre2.3g
Protein9.20g
Salt0.36g

Ingredients

Wheat Flour, Water, Butter (Milk) (19.8%), Chocolate (10%) (Sugar, Cocoa Mass, Cocoa Butter, Emulsifier : E322(Sunflower Lecithin, Vanilla Flavouring), Sugar, Yeast, Salt, Egg, Wheat, Emulsifier (E471, E472e), Flour Antioxidant : Ascorbic Acid, Colouring: Carotenes E160a, Enzymes (Alfa-Amylase, Xylanase), Cream Powder (Milk), Deactivated Spelt Leaven, Malted Wheat Flour, Barley Malt.

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