Pain au Chocolat by Ci√áou | ūü¶ÜThe Bow Tie Duck Manila

Mini Pain au Chocolat by CiÇou

Chocolatey goodness

A Bow Tie Duck exclu¬≠sive, the Ci√ßou √° la Mai¬≠son Mini Pain Au Choco¬≠lat by Chef Cyrille Soe¬≠nen is flaky, deli¬≠cious, and chocolatey.


The Pain Au Choco¬≠lat is a cuboid-shaped vien¬≠nois¬≠erie sweet roll that is made with yeast-leav¬≠ened lam¬≠i¬≠nat¬≠ed dough, called a p√Ęte feul¬≠let√©e, which is sim¬≠i¬≠lar to (but not exact¬≠ly like) a puff pas¬≠try. It usu¬≠al¬≠ly con¬≠tains one to two pieces or sticks of choco¬≠late inside.

This Ci“™ou √° la Mai¬≠son spe¬≠cial is light, flaky, but¬≠tery and sweet, with the choco¬≠late bal¬≠anc¬≠ing it out with just the per¬≠fect amount of tartness.


A Pain Au Choco¬≠lat is a per¬≠fect break¬≠fast food. This deli¬≠cious sweet roll goes great with a hot cup of cof¬≠fee. The bal¬≠ance between the bit¬≠ter drink and the sweet¬≠ness of the vien¬≠nois¬≠erie will wake you up, and get you ready and rar¬≠ing for the day.


It would be remiss to talk about the Pain Au Choco¬≠lat with¬≠out men¬≠tion¬≠ing the ongo¬≠ing nam¬≠ing dis¬≠pute in France. It‚Äôs a choco¬≠late civ¬≠il war cen¬≠tered on pas¬≠try names: Pain Au Choco¬≠lat ver¬≠sus Chocolatine.

They’re exact­ly the same vien­nois­erie, but with dif­fer­ent nam­ing tra­di­tions. Choco­la­tine is what they call this sweet roll in the south-west part of France and in French-speak­ing Quebec.

A group of mem¬≠bers of French Par¬≠lia¬≠ment pro¬≠posed that ‚Äč‚Äúchoco¬≠la¬≠tine‚ÄĚ be a syn¬≠onym for ‚Äč‚Äúpain au choco¬≠lat,‚ÄĚ cit¬≠ing his¬≠tor¬≠i¬≠cal and cul¬≠tur¬≠al rea¬≠sons. That is, that the orig¬≠i¬≠nal pain au choco¬≠lats from August Zang‚Äôs Boulan¬≠gerie Vien¬≠noise were called ‚Äč‚Äúschoko¬≠laden¬≠crois¬≠sant,‚ÄĚ which trans¬≠lat¬≠ed to ‚Äč‚Äúchoco¬≠la¬≠tine‚ÄĚ in French. South¬≠west¬≠ern France con¬≠tin¬≠ued using the word ‚Äč‚Äúchoco¬≠la¬≠tine‚ÄĚ long after it became near¬≠ly indis¬≠tin¬≠guish¬≠able to its orig¬≠i¬≠nal form. The pro¬≠pos¬≠al was denied, and the impas¬≠sioned debate still stands.

Storage Instructions

Baked on the morn¬≠ing of your expect¬≠ed deliv¬≠ery day.

Best con¬≠sumed upon arrival, but you can store it at room tem¬≠per¬≠a¬≠ture for up to two days in their orig¬≠i¬≠nal pack¬≠ag¬≠ing. For stor¬≠age up to a week, wrap them in parch¬≠ment paper or plas¬≠tic wrap and refrig¬≠er¬≠ate. Alter¬≠na¬≠tive¬≠ly, you can freeze your parch¬≠ment-wrapped vien¬≠nois¬≠erie in a ziplock bag for up to two weeks.

To refresh refrig¬≠er¬≠at¬≠ed vien¬≠nois¬≠erie, pre¬≠heat your oven to 200¬įC and place the pas¬≠try on a bak¬≠ing tray with a loose cov¬≠er¬≠ing of foil. Bake for 5‚ÄČ‚Äď‚ÄČ10 min¬≠utes (depend¬≠ing on your oven) then allow to cool to desired tem¬≠per¬≠a¬≠ture. The same process applies to frozen vien¬≠nois¬≠erie. Just thaw them overnight first!

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