Easy Pain au Chocolat Recipe
Chef Laurent Tourondel is known for infusing American cooking with his French sensibility. In this recipe he takes the American love for convenience and makes a shortcut version of pain au chocolat. It’s equally great as a breakfast snack or a late-night treat.
What to buy: Nutella is a chocolate- and hazelnut-flavored spread that can be found at most supermarkets. If you can’t find it (or don’t like Nutella), melt a good dark chocolate bar between the croissant halves.
- 2 good-quality croissants
- 4 tablespoons hazelnut and cocoa spread, such as Nutella
- Heat oven to 400°F (or use a toaster oven). Toast croissants for 2 to 3 minutes.
- Slice each croissant in half, open, and spread cut sides with 2 tablespoons of the hazelnut spread. Close and serve.
Beverage pairing: Broadbent Malmsey Madeira 10 Years Old, Portugal. It’s aways a good rule to pair a simple dish with a complex wine. Here you have a sweet sandwich that can be made in seconds and one of the world’s great sweet wines that can handle both the intense chocolate and nutty flavors as well as the buttery richness of the dough. The Madeira is leavened with bright, fruity acidity that will keep your attention long after the food is gone.