Pain au Chocolat… aka chocolate croissant, my nemesis

I was watching “The Best Thing I Ever Ate – Sweet Tooth” on Food Network the other day. And Chef David Myers waxed poetic about the pain au chocolate at the Tartine Bakery. With a hushed voice it sounded as if he was speaking of a secret lover…

And then all I could think about for the rest of the day was the first pain au chocolat I enjoyed when I was working/living in Geneva, Switzerland. On my walk to work there was a patisserie … that smelled oh so good!

It became a special treat for me…. on Tuesdays, and sometimes Fridays. (They were closed on the weekends… you see my dilemma!)

Fast forward about 10 years, a french bakery came to my downtown area: A Delight of France: French Bakery and Bistro.

My Tuesday ritual started again. But somewhere along the way life took over and the ritual stopped.

Until I saw/heard Chef David Myers confessing to his favorite sweet tooth treat.

So, can you guess what I did next?!

(silence please… and a hush came over the crowd)

You see, they make the pastry… and before baking it there are pieces of chocolate layered inside, ever so gently. They melt just perfectly. It creates two “tunnels” of chocolate… and makes you long for more.

And the flaky exterior… there are no words…

But don’t take my word for it, go find one for yourself!

enjoy your time in the kitchen…


3 thoughts on “Pain au Chocolat… aka chocolate croissant, my nemesis

  1. Drool…those are so good. I might have to either hit Panera or Trader Joe's now. Thanks a lot!Mmmm…I remember the double ones we saw in Paris…they were called "Le Maxi!"


  2. Heather – I just bought the TJ's frozen croissants. I might just have to set one out tonight to rise so I can bake it in th emorning for a "test run". Have you had one from there before?


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