The first batch of pain au chocolats at Patisserie Claude in New York's Greenwich Village usually sell out by 10:00am every morning. That's how good they are. Last week, I got there too late to catch the first batch, but decided to wait twenty minutes for the second batch and had the distinct pleasure of eating the pain au chocolat you see above just minutes after it came out of the oven. It was pure unadulterated heaven, with just the perfect proportion of rich, dark chocolate melting into buttery, flakey pastry. More importantly, it reconfirmed my opinion that even after the legendary Claude retired last year and his longtime apprentice Pablo took over, this place still makes the best pain au chocolat in the city.