Difference between revisions of "Quick Pain Au Chocolat"
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* ½ cup [[heavy cream]] | * ½ cup [[heavy cream]] | ||
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# Place [[chocolate]] pieces in a heatproof bowl. | # Place [[chocolate]] pieces in a heatproof bowl. | ||
# Heat [[cream]] until it just starts to boil; pour over the [[chocolate]]. | # Heat [[cream]] until it just starts to boil; pour over the [[chocolate]]. | ||
Latest revision as of 17:12, 29 June 2012
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!
File:Quick Pain Au Chocolat.jpg
Quick Pain Au Chocolat
Ingredients
- 4 plain croissants, sliced in half lengthwise
- ½ cup powdered sugar (optional)
For the ganache
- 4 ounces bittersweet chocolate or semisweet chocolate, chopped (or could use morsels)
- ½ cup heavy cream
Procedures
- 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.
