The next best thing

If you have every spent any length of time in France than your probably have a bi-weekly intense craving for a pain au chocolat. This is probably followed by deep sighs and a little bit of hopelessness. A pain au chocolat is a thing of beauty. The dough is actually very complex, buttery and flaky on the outside, delightful hot out of the oven, or cold the next day. The best substitute I have found, aside from some fabulous little puff pastry creations my friend Danny made, is a chocolate croissant at Uprise Bakery. It is a pastry filled with a few pieces of chocolate, but it’s different enough that it is not some doughnut parading around as a pain au chocolate. That will always be a disappointment. Sigh…


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