Pain au Chocolat by Shangri-La Makati | ūü¶ÜThe Bow Tie Duck Manila
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Freshly Baked Pain au Chocolat by Makati Shangri-La

Morning Decadence

This delight¬≠ful choco¬≠late-filled vien¬≠nois¬≠erie was first intro¬≠duced in Paris two hun¬≠dred years ago, and is today a sta¬≠ple in bak¬≠eries all around the world. We‚Äôre proud to bring you this ver¬≠sion straight from the ovens of Shangri-La Makati.

TAST­ING NOTES FROM THE CURATOR

The mod¬≠ern pain au choco¬≠lat is made from the same but¬≠tery, flaky pas¬≠try as the clas¬≠sic crois¬≠sant, but with a ‚Äč‚Äúbaton‚ÄĚ (or two!) of rich, dark choco¬≠late tucked in the cen¬≠ter. The secret to this puff pas¬≠try treat is in the lam¬≠i¬≠na¬≠tion, the tech¬≠nique of fold¬≠ing and rolling dough and but¬≠ter to cre¬≠ate vis¬≠i¬≠ble del¬≠i¬≠cate lay¬≠ers. The semi-sweet to bit¬≠ter¬≠sweet cocoa taste blends with the rich¬≠ness of the but¬≠tery pas¬≠try, accom¬≠pa¬≠nied by a sat¬≠is¬≠fy¬≠ing faint crunch.

PAIR­INGS

Whether you enjoy your vien¬≠nois¬≠erie over a lazy break¬≠fast or a mid-after¬≠noon treat, it‚Äôs tru¬≠ly mar¬≠velous with a warm cup of cof¬≠fee. The rich choco¬≠late taste is enhanced by a good, strong espres¬≠so, but a smooth lat¬≠te also com¬≠ple¬≠ments the but¬≠tery creami¬≠ness of the pas¬≠try. We find that our beau¬≠ti¬≠ful¬≠ly roast¬≠ed Vit¬≠to¬≠ria Espres¬≠so Ground Cof¬≠fee does the trick, for inter¬≠con¬≠ti¬≠nen¬≠tal fla¬≠vor harmonization.

NAME THAT PASTRY

It is some¬≠times said that infa¬≠mous Marie Antoinette is respon¬≠si¬≠ble for intro¬≠duc¬≠ing the pain au choco¬≠lat to the world, but the truth is equal¬≠ly as divi¬≠sive. The pain au choco¬≠lat was was intro¬≠duced in Paris, France by Vien¬≠nese bak¬≠er August Zang in the 1830s as a ‚Äč‚Äúschoko¬≠laden¬≠crois¬≠sant‚ÄĚ. But as more and more sim¬≠i¬≠lar estab¬≠lish¬≠ments opened with French pro¬≠pri¬≠etors, they began lam¬≠i¬≠nat¬≠ing the dough like their tra¬≠di¬≠tion¬≠al crois¬≠sant until it resem¬≠bled a pop¬≠u¬≠lar children‚Äôs treat, the ‚Äč‚Äúchoco¬≠la¬≠tine‚ÄĚ. The name ‚Äč‚Äúpain au choco¬≠late‚ÄĚ grad¬≠u¬≠al¬≠ly became the more com¬≠mon name world¬≠wide, but in the south¬≠west of France and mod¬≠ern-day Cana¬≠da, ‚Äč‚Äúchoco¬≠la¬≠tine‚ÄĚ persists.

Storage Instructions

Baked fresh on Sat¬≠ur¬≠day morn¬≠ings at Makati Shangri-La. 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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Upon order, our logistics ducks will prepare your delicacies and our delivery partner will come to you with your items in an insulated box.