// I was an 18 year old girl who had just followed er dreams and moved to Paris as a nanny. On one of my weekends off, I rode he metro over to a particularly interesting district of Paris. My friend, Emily, tagged along and we began our wandering adventure!
Soon we found ourselves down "sexy street", as Emily called it. I don't think I need to explain why. Not long after, to our wandering surprise, we happened upon Moulin Rouge! It is the very famous cabaret house in a red windmill building...Of course it was at the end of that street ;)
By that point I was starving from all our touristing-around, so I used my built-in "bread radar" and found us a delicious bakery to stop at. Emily made a joke that wherever I had us turning, I always managed to get us walking past a scrumptious boulangerie/painetterie... Carbs will forever be my kryptonite.
This was the opportunity I was looking forward to for so long!!! I was in a real French bakery ready to try out this thing people call the "pain au chocolat". <Translates as Bread with chocolate> What could sound better!?!?
I ordered. I ate. I died and went to heaven. End of story.
// Haha, as if.
The story will never end there! I'm going to go down a ridiculously long road describing this french-style croissant with a strip of heavenly chocolate running through the middle so you can get in on this foodie life too:
Imagine a Costco croissant. It is really moist, definitely has more butter than crisp to it, and falls apart just enough with each bite.
+
Now imagine Pillsbury Grands flaky biscuits that pop out of a can. Bake one so the top is golden and the inside layers are each it's own layer of doughy goodness.
+
NOW imagine a puff pastry dessert that has the first ten layers instantly flaking off of its buttered base.
=
Combine them ALL together and you have a real, Parisian pain au chocolate. It's not shaped like an American croissant (see picture below) and it is 100x better. The top was extra extra flaky, the inside layers were doughy and buttery, the whole thing was moist and delicious, and the chocolate was like a mix of a super soft tootsie roll, Nutella, and fudge.
OMGoodness.
Soon we found ourselves down "sexy street", as Emily called it. I don't think I need to explain why. Not long after, to our wandering surprise, we happened upon Moulin Rouge! It is the very famous cabaret house in a red windmill building...Of course it was at the end of that street ;)
By that point I was starving from all our touristing-around, so I used my built-in "bread radar" and found us a delicious bakery to stop at. Emily made a joke that wherever I had us turning, I always managed to get us walking past a scrumptious boulangerie/painetterie... Carbs will forever be my kryptonite.
This was the opportunity I was looking forward to for so long!!! I was in a real French bakery ready to try out this thing people call the "pain au chocolat". <Translates as Bread with chocolate> What could sound better!?!?
I ordered. I ate. I died and went to heaven. End of story.
// Haha, as if.
The story will never end there! I'm going to go down a ridiculously long road describing this french-style croissant with a strip of heavenly chocolate running through the middle so you can get in on this foodie life too:
Imagine a Costco croissant. It is really moist, definitely has more butter than crisp to it, and falls apart just enough with each bite.
+
Now imagine Pillsbury Grands flaky biscuits that pop out of a can. Bake one so the top is golden and the inside layers are each it's own layer of doughy goodness.
+
NOW imagine a puff pastry dessert that has the first ten layers instantly flaking off of its buttered base.
=
Combine them ALL together and you have a real, Parisian pain au chocolate. It's not shaped like an American croissant (see picture below) and it is 100x better. The top was extra extra flaky, the inside layers were doughy and buttery, the whole thing was moist and delicious, and the chocolate was like a mix of a super soft tootsie roll, Nutella, and fudge.
OMGoodness.
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