Tuesday, February 8, 2011

Brilliant Brunch: Easy Pain au Chocolat (Chocolate Croissants)

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I promise that this whole week will not be filled with chocolate; especially, because John prefers vanilla!  But, this easy breakfast recipe is delicious!  When you can make a delicious breakfast in 3 ingredients that sits overnight, well, I think you found something to hold on to!  These are a perfect sweet treat for dessert or breakfast; make enough to share and bring them into your office!  I bet you will be their favorite this week!  To me, chocolate croissants have always been out of my league of baking.  However, that doesn't stop me from indulging in them during all of my hardest days.  My GMAT?  I stopped and got a chocolate croissant and nibbled on it in between parts.  Same with every big final exam I had in college, there was a great little patisserie that I would grab one from in the morning.  It's like my indulgent comfort food, and probably one of the reasons I need to watch my weight lately! 

Truthfully, though, whether you serve these at breakfast, or at dessert (or let's be honest, anytime in between), they will always be a hit!  I think they are best served fresh so while they will be fine for 2-3 days, I wouldn't suggest keeping them more than that (if you don't eat them all in the first sitting!). 
Easy Pain au Chocolat
Servings:  2 (4 croissants)
1 sheet of puffed pastry dough
4 tablespoons dark or bittersweet chocolate chips
1 egg
Confectioners sugar, if desired

First, cut the dough into 4 squares.  Mix the egg with 1 tablespoon of water and brush the dough with the egg wash.  Place a tablespoon of chocolate chips in the middle of each square and then roll up the dough.  To do this, lightly fold over the side edges and then roll starting closest to you.  This will keep all the chocolate in!  Brush the tops of the rolls again with the egg wash.  Place the chocolate croissants and egg wash in the fridge for at least 6 hours, optimally, overnight.  Then, preheat the oven to 350 degrees F.  Brush the egg wash over the croissants again and place on a greased cookie sheet.  Let the croissants bake about 20 minutes, until the tops are golden brown.  Before serving, sift confectioner's sugar over the croissants, if desired.  Serve warm or cold. 

Be careful--don't eat these right out of the oven, like I did!  Even if the puffed pastry doesn't seem that warm, the chocolate inside WILL BE!

Paris is the city of love, right?  So, what better way to start a romantic mood than to serve these as your breakfast!  While I've never been, I've studied French since I was a young girl; these transport me to (what I imagine of) a Parisian street...I hope they will do the same for you!

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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