In accordance with the law "Informatique et Libertés", each user who has placed personal information on this website has the right to access and rectify such data, may contact to the company by mail: HOLDER SAS 344 Avenue de la Marne - 59700 MARCQ IN BAROEUL Each user may also, for legitimate reasons, oppose the processing of data concerning him. Jus-Rols ready to bake Pains au Chocolat are an easy way to freshly make a classic French patisserie treat at home. The information collected is subject to a computer treatment intended for the sending of commercial offers, information on products and the PAUL brand. 78-17 of 6 January 1978 amended in 2004, computers, files and freedoms. The paul website is declared under the number 1694039 v 0 with the French National Commission for Data Processing and Liberties (CNIL) in application of Law No. Originally, croissants and pains au chocolat were made from a brioche base but later the French bakers replaced the brioche dough to a bread puff pastry ( pâte feuilletée levée) and it became the product that we know nowadays.WebDesign and website creation by Lemon Interactive Web Agency 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. Make a well in the dry ingredients and pour in the milk mixture. If using fresh yeast, whisk until the yeast has dissolved into the liquid. In a jug, whisk together the milk, water and yeast. The word croissant, which refers to a pastry shaped like a half-moon or "crescent", made its entry in the French dictionary in 1863. Mix the flour, sugar and salt in the bowl of a stand mixer (or in a large bowl if mixing by hand). With i.lovebutter Bake at home Pain au Chocolat, all. Legend has it that Marie-Antoinette introduced the croissant to France, but croissants and chocolatines are a relatively modern invention. Our mini pain au chocolat is light, flakey and buttery, and specially made with the finest dark chocolate. 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.
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