Brioche Pasquier – one of France’s leading producers of fine French patisserie – is making it easier for bars and pubs to serve pain au chocolat for breakfast and daytime snacks.
Les Brioches Pain au Chocolat are made from a brioche dough which has been worked into a light puff pastry and layered – just like a croissant – following a classic French method. They are then filled with a generous amount of dark chocolate.
They can be served cold or gently warmed through with just enough heat to melt the chocolate hidden inside. Suitable for vegetarians, Les Brioches Pain au Chocolat are available in pack sizes of six individually wrapped pieces.
Brioche Pasquier has also extended the options for its premium macarons, now available frozen in a new bumper box of 72.
“We have responded to the demand from caterers for a larger box of macarons,” said Brioche Pasquier sales manager Paul Thompson. “Our boxes of 36 are perfect for smaller establishments, but of course there are many operators catering on a much larger scale for whom the bigger box will be very convenient.”
The macarons are made from fresh egg whites whipped into a pillowy meringue and mixed carefully with ground almonds to retain lightness. Six sweet natural flavours are added – lemon, vanilla, pistachio, coffee, raspberry and chocolate – to give taste and colour. The shells are then sandwiched together in pairs with a moreish filling.
With a shelf-life of 18 months from frozen, they defrost in an hour at room temperature or two hours in a refrigerator, ready to serve.
