Pain au Chocolat

What is it?

Frozen and ready to bake, these chocolate-filled croissant pastries come in a 225g pack from the Sara Lee Bakery line. Each piece is made from laminated pastry wrapped around a chocolate centre, then baked straight from frozen at about 180°C for 15 to 18 minutes until puffed and golden. Compared with simpler frozen pastry items in the Sara Lee range, this one leans on that croissant structure, so you get distinct flaky layers rather than a softer bun-style crumb. The ingredients list is built around wheat flour, butter, sugar, yeast, milk and chocolate filling. It’s made on the NSW Central Coast and contains no artificial colours or flavours.