I’m pretty sure “pain au chocolat” is French for “I’m going to be in pain if I don’t have another chocolate croissant.” Or possibly, “You’re going to be in pain if I don’t get another chocolate croissant.”
My French might be a little rusty.
In any case, the glorious pain au chocolat is hands down my favorite breakfast pastry EVER, and there as some really awesome contenders for that top spot, including these mini lemon poppyseed muffins. The apple pear scones I make all the time used to be my favorite, until I found the easiest pain au chocolat recipe in the world. Seriously.
See, chocolate croissants are really tasty, but croissants in general are time-consuming to make, requiring a two-day commitment at minimum to get the dough right. I don’t know why it never occurred to me – duh, Allison, have someone else make the dough. I started to see directions for pain au chocolat made with crescent rolls all over Pinterest, so I decided to give them a try.
And guess what? THEY ARE FREAKIN’ DELICIOUS. I put some homemade whipped cream on top, because really, if you’ve going to eat chocolate pastries for breakfast, you might as well commit to the decadence.
I’m putting the recipe here, but it’s so easy that you’ll probably never have to reference it again. And, feel free to customize! Pain au chocolat is typically made with dark chocolate, but I used semi-sweet and you could go with milk or even white chocolate if you’re feeling feisty. Or nutella. Or caramel bits. Or…
I’m going to stop now. I think my hips grew two sizes just thinking about the possibilities.
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