THE PAIN AU CHOCOLAT

The spirit of creation:
"For me, the pain au chocolat must evoke a dual emotion: the crispiness of masterfully laminated pastry and the assertive character of a great chocolate. We worked on a leavened puff pastry made with churned butter to achieve this incomparable lightness, married with the power of two bars of 64% dark chocolate. It's the absolute balance between bakery sweetness and the raw strength of the bean." — Jeffrey Cagnes

The tasting experience at Cupra City Garage:
Enhance this moment of pure indulgence with a Specialty Macchiatoprepared on-site by our barista. The toasted hazelnut notes and milky richness of the coffee pair beautifully with the intensity of the 64% dark chocolate for a memorable snack or breakfast.

To enjoy an experience worthy of our workshop, please eat this pain au chocolat as soon as you leave the Coffee Club.

The Chef's secret for the next day:If you resist the urge to eat it on the same day, simply place it in a preheated oven at 140°C for 2 minutes. The heat will awaken the churned butter and slightly melt the 64% dark chocolate heart without altering the crispiness of the puff pastry.Absolutely avoid the microwave.

• Format:Individual (1 PAX)
• Net weight:Approx. 80g
• Collection method:Click & Collect or on-site tasting at the Cupra City Garage (Paris 1st arrondissement).
• Storage advice:Best consumed on the same day to preserve the crispness of the crust and the airy texture of the crumb.