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DescriptionEdit

An easy cheater's method for a French type of pastry that makes a great breakfast, or anytime. You know what they say: PAIN IS GOOD!

Quick Pain Au Chocolat

Quick Pain Au Chocolat

Ingredients Edit

For the ganacheEdit

Directions Edit

  1. Place chocolate pieces in a heatproof bowl.
  2. Heat cream until it just starts to boil; pour over the chocolate.
  3. Stir until the chocolate melts and is well blended.
  4. Let cool until ganache thickens and achieves a spreadable consistency; chill slightly if necessary.
  5. Spread ganache on bottom halves of croissants; reassemble tops and dust lightly with powdered sugar.
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