I adore pain au chocolat – chocolate croissants – but don’t have a good bakery nearby. I have a wonderful little trick, though, which lets me produce these tasty pastries quickly and painlessly.
My secret? Frozen puff pastry! There are two brands commonly available in U.S. grocery stores: Pepperidge Farm, and Dufour. When I have the chance, I use Dufour, made with butter. But I’ve never ever had anyone turn down one of these made with “plain old” Pepperidge Farm puff pastry.
Puff pastry can hang out in my freezer for a good long while, and can be thawed overnight in the refrigerator or in about 2 hours on the kitchen counter, which makes this a wonderful and easy treat.
There’s only one drawback: they don’t keep long. Plan to eat them soon after they’re out of the oven, and figure on having no leftovers.