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                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 2 croissant
                                                                  • Yes No 4 tbsp hazelnut and cocoa spread
                                                                  • 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 serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2servings
                                                                  Yes No
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                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
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