“Indulgent French Breakfast: Croissant Pain Au Chocolat, Quiche Lorraine, and Fresh Fruit Compote”

Allergens

Dairy, Wheat

Ingredients

• 2 ready
• made chocolate croissants (pain au chocolat)
• 1 quiche Lorraine, pre
• baked
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 3 tbsp granulated sugar
• 1/4 cup water
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/4 tsp vanilla extract

Instructions

1. Prepare the chocolate croissants and quiche Lorraine as per package instructions or your favorite recipe, if making from scratch. Set aside to cool slightly.
2. In a saucepan, combine mixed berries, sugar, water, lemon juice, and vanilla extract. Cook over medium heat until the mixture thickens.
3. In a small bowl, mix cornstarch with a little water to create a slurry. Slowly add this to the fruit mixture while stirring constantly. Cook for 1 2 minutes until the sauce has thickened. Remove from heat and let it cool slightly.
4. Arrange the croissants on a plate, placing them in a cross formation. Slice the quiche Lorraine into two equal portions and place each portion at the intersection of the croissant's arms.
5. Pour the fruit compote over the croissants and quiche, allowing it to drizzle down the sides.
6. Serve immediately with a steaming cup of freshly brewed coffee or tea.

Chef’s Insight

The combination of buttery, flaky croissants, rich chocolate filling, savory quiche Lorraine, and sweet fruit compote creates a symphony of flavors and textures that will delight your taste buds and transport you to a French café.

Notes

Feel free to swap out the mixed berries for your favorite seasonal fruits.