It may only be a problem in my house here in France but we always seem to have left over Pain au Chocolat pastries and I'm forever trying to find a way to use them up.
This is probably never the case in most houses as the flaky chocolaty lovelies are snapped up in quick fashion by anyone who can get their hands on them.
But, never the less, apart from Pain au Chocolat Pudding I have a hard time finding a use for them and it's a shame to see such yumminess go to waste.
With that said, I came up with this little gem today:
Twice Baked Pain au Choc Frangipane Tartlets
Not bad if I may say so especially since 3 of them were snapped up as soon as the photos were taken!
If you have access to Pain au Chocolates (or chocolate croissants) and are lucky enough to keep some back then this article is for you.
If you can't get them or they are too expensive you can always use a biscuit base as per a cheese cake recipe and twice bake it per the recipe or use simple sweet pastry but bake it only once.
Frangipane is, basically, a baked almond filling.
It's super easy to make and the ingredients are standard in most kitchens but ordinary almonds take on a different dimension when baked.
The "Twice Baked" bit is just that. The tartlets get cooked without filling then cooked again with filling.
It may seem like overkill but the idea is a crispy tartlet not soggy as it just wouldn't taste right.
The Frangipane mixture is fairly runny and an uncooked tartlet case would allow the mixture to escape.
These little guys are perfect partners for coffee or tea and can become a pretty tasty dessert, served warm with ice cream and fresh chopped fruit.
My baking skills aren't perfect and the tarts I made are a little...rustic looking, but don't be fooled, they tasted amazing and I'm already looking forward to the next time I have left over pastries so that I can have another go.