Quick Pain Au Chocolat
Recipe Description
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!Ingredients
- 4 plain croissants, sliced in half lengthwise
- ½ cup powdered sugar (optional) For the ganache
- 4 ounces bittersweet chocolate or semi-sweet chocolate|semisweet chocolate, chopped (or could use morsels)
- ½ 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 if necessary.
- Spread ganache on bottom halves of croissants; reassemble tops and dust lightly with powdered sugar.
This article uses material from the "Quick Pain Au Chocolat" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
