An easy cheaters method for the classic French pastry that makes an easy breakfast on the run.
I have to admit the idea for this didn’t come from me. Actually it came from my husband Bill, who sometimes enjoys grabbing a Pain au Chocolat from the bakery at Dorothy Lane Markets in Dayton before going to work. He also likes grabbing a bagel sometimes. It started mostly because they house a small version of the Boston Stoker coffee house inside the market and their coffee is much better than the coffee at the local burger joints or Starbuck’s.
These won’t be quite the same thing as the French pastry made from scratch, but it is not bad, and the flavor is acceptible for something fast and on the run. Plus you can make a few the night before if you plan to just run out the door in the morning. I can’t tell you how many vacuum-cleaner bags of crumbs have ever come out of our car. It’s an eating machine. 😉
The basic idea is to buy the croissants already made and fill them with ganache, which is not hard to make at all. Ganache sets up well when chilled so it is perfect to make ahead and have these wrapped in plastic ready to go. If you like, you could brush these with a thin sugar glaze or even drizzle them with thin icing and let that dry, but they are quite tasty with just a little sprinkle of confectioners sugar on top.
I am sharing these for Valentine’s day because really. Who knows more about amour than the French, and what better word for the language of love than chocolate?
Ah, pain au chocolat, je t’aime du fond de mon coeur!
I do love these from the bottom of my heart. And my stomach. I really do. Everyone who as eaten them thinks the same thing. But it doesn’t have to be a secret tryst among us. Go out into the world and share on of these with the one you love. They do say love hurts. But believe me, this pain is good.
Happy Valentine’s Day! ~Sue
Quick Pain au Chocolat
- 4 plain croissants, sliced in half lengthwise
- 1/2 cup powdered sugar (optional) or sugar glaze icing or thin frosting
For the ganache
- 4 ounces bittersweet chocolate or 4 ounces semisweet chocolate, chopped (or could use morsels)
- 1/2 cup heavy cream
- Place chocolate pieces in a heatproof bowl.
- Heat cream until it just starts to boil; pour over the chocolate.
- Stir until the chocolate melts and is well blended.
- Let cool until ganache thickens and achieves a spreadable consistency; chill slightly in freezer if necessary.
- Spread ganache on bottom halves of croissants; reassemble tops and dust lightly with powdered sugar.
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Thanks to Joanne for hosting!
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