When we go on our family holiday to France this Summer, I have been reliably informed that there is a daily delivery of freshly baked pastries. Every day, I will lie in wait for the delivery person. I'm going to come home having gained a stone (at least), but frankly I care not. It will be worth it.
On the off chance that you're not headed for the continent this Summer but you still fancy sampling some French fancies, may I recommend Brioche Pasquier? Yes, they did indeed send me a delightful box of goodies to enjoy with my family. However, as it happens - I buy their Pitch range of snacking products regularly for the children's school lunches as they are not only delicious (and I can sneak them during the day when there are no witnesses) but also free from preservatives, artificial colours, and hydrogenated fats.
I have to keep a good supply of them as the kids like them as an afternoon snack after school while they're doing their homework. It's a nice treat for them to enjoy while they work, & it tides them over until dinner is ready.
As well as the Pitch range, which are individually wrapped making them ideal to pop in a lunch box, Brioche Pasquier also have a traditional range of products including Pain au Chocolat, Pain au Lait and Croissants. If you fancied trying something a little different, there are some great recipes on their forum sharing innovative ways to enjoy their products such as brioche & butter pudding, and a steak and cheese croissant sandwich.
My favourite recipe has to be the Pain au Chocolat & Orange pudding, why not try it yourself!
100g Dark Chocolate
6 Brioche Pasquier Pain au Chocolat
300ml Double Cream
50g Caster Sugar
Zest of 1 Orange
- Preheat the oven to 150C. Cut each pain au chocolat in half widthways and pack them into an ovenproof dish.
- Add the milk, orange zest and 200ml of the cream to a saucepan and bring to the boil.
- Add the chocolate and stir until it has melted and become smooth.
- Combine the sugar and eggs together in a bowl and pour the chocolate mixture over, whisking all the time.
- Slowly pour the mixture over the pains au chocolat, allowing the custard to be absorbed before adding more.
- Bake for 25-30 minutes or until the top is lightly crisp and the centre still 'wobbly'.
- Serve warm, with whipped cream.
We received complimentary products from the Brioche Pasquier range for review purposes. The views shared are my own personal & honest opinions and written in my own words. All links are no-follow.