Happy aftermath of Bastille Day! In case you don't happen to live in France, or just forgot about it, don't worry, I got you covered with a pain au chocolat guide. Chocolate croissants are my favorite pastry, snack, dessert, and breakfast. I like the ones from Starbucks best, but, I have to say, Panera gives Starbucks a run for their money. If you have more time than just stopping by Starbucks, you can try out this easy chocolate croissant recipe from Nigella Lawson for a nice homemade way to celebrate the French holiday.
- 1 (13-ounce) packet ready rolled butter puff pastry
- 1 (100-gram) chocolate bar ( milk or dark depending on taste)
- 1 egg beaten
- Preheat the oven to 425 degrees F. Unfurl the sheet of pastry and then cut it into 6 squares.
- Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you and the point away from you.
- Break off small pieces of chocolate (approx.1cm/half inch) to place about 2cm/3/4-inch up from the wide end nearest you.
- Then carefully roll from that chocolate loaded end towards the point of the triangle.
- You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.
- Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy and exuberantly, if miniaturely, croissant-like.