Ingredients
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4
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1/2
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-
4
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1/2
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-
-
-
-
-
-
-
-
-
Directions
Quick Pain Au Chocolat, 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!, Super easy, and super yummy! Even my son (who helped me make it) who will never touch a croissant woofed this down! I only made 2, but will be using the left over ganache as icing for a chocolate cake Thanks for posting something so quick and delicious!, this looks very nice – but the recipe i was looking for is the recipe for the chocolate pate sold in the shops with the hard chocolate topping – not a recipe for choccy croissants – i didnt make myself clear – sorry, but thanks
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Steps
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1
Done
|
Place Chocolate Pieces in a Heatproof Bowl. |
|
2
Done
|
Heat Cream Until It Just Starts to Boil; Pour Over the Chocolate. |
|
3
Done
|
Stir Until the Chocolate Melts and Is Well Blended. |
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4
Done
|
Let Cool Until Ganache Thickens and Achieves a Spreadable Consistency; Chill Slightly If Necessary. |
|
5
Done
|
Spread Ganache on Bottom Halves of Croissants; Reassemble Tops and Dust Lightly With Powdered Sugar. |
