Chef Laurent Tourondel is known for infusing American cooking with his French sensibility. In this recipe he takes the American love for convenience and makes a shortcut version of pain au chocolat. It’s equally great as a breakfast snack or a late-night treat.
What to buy: Nutella is a chocolate- and hazelnut-flavored spread that can be found at most supermarkets. If you can’t find it (or don’t like Nutella), melt a good dark chocolate bar between the croissant halves.
Pain au Chocolat
INGREDIENTS
2 good-quality croissants
4 tablespoons hazelnut and cocoa spread, such as Nutella
INSTRUCTIONS
Heat oven to 400°F (or use a toaster oven). Toast croissants for 2 to 3 minutes.
Slice each croissant in half, open, and spread cut sides with 2 tablespoons of the hazelnut spread. Close and eat.
Does this really count as a recipe? Seriously. The next one is going to be for eating Oreos.
Instructions:
(1) Buy pre-packaged Oreos.
(2) Buy milk from dairy aisle, making sure it hasn't expired.
(3) Pour milk into a glass, avoiding spillage by aiming cartoon directly into the center of glass.
(4) Take Oreo, dunk in milk, chew.
(5) Repeat.
Source: chow.com
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