Chocolate croissants are commonly known in France as “les petits pains au chocolat” or little chocolate breads. They are a staple delicious snack or “goûter” for every French boy or girl and I dare venture to say a best-selling item in French bakeries!
In Los Angeles, there are many good bakeries that carry them and some are more authentic than others. A good pain au chocolat is light, flaky yet very buttery (just like a croissant) and filled with a delicious chocolate bar. In the older days, we would just use a piece of baguette, smother it with creamy butter and insert a chocolate bar for a quick delicious snack.
If you cannot get to a bakery and would rather have your little pains au chocolat handy for Sunday brunch or breakfast then just head out to your local Trader Joe’s and buy them frozen! Yes, they come in a little box of 4 and sell for only $3.99 which is about a buck for each. So far, I think they are the most authentic little pains au chocolat in LA!
Here for you is an illustrated journey from freezer to your oven. All you do is open the box, let the dough proof or rise overnight and bake for a delicious treat!
Step 1 – This is how they look frozen straight out of the box:
Step 2 – Few hours later, they start to puff-up :
Step 3 – Overnight, they are fully risen
Step 4 – Ready to go in the oven and Voilà!
The final result is close to the picture on the box!
- Day 79 – a French word: chocolat, a French recipe: tarte aux noix (onefrenchword.wordpress.com)
- The Little Things that Make L.A Difference ( myfrenchlife.org)