PaninoLog: Croissant with Dulce de Leche

images/croissant

The subject of the second installment in the PaninoLog is a sweet pressed sandwich, inspired by the grilled croissant with dulce de leche served at Union Square bakery/cafeteria City Bakery.

The press ends up crushing the thin layers of the pastry, but the resulting sandwich is crisp and flaky on the outside, while the heat from the grill just begins to melt the thick dulce de leche on the inside.

To re-create the sandwich at home, simply slice a croissant in half, spread it with a generous layer of dulce de leche (from a jar, or if you are ambitious, homemade), lightly brush the outside with butter, and grill until golden brown.


 





Comments

intense!

 

Excellent idea! I was wondering how to make croissants even more um... nutritious, and I think you're on to something here! :) And I love dishes that combine two of my favorite things!

Love the paninolog series btw, they make for beautiful appetizing pics.

 

Thanks, Clotilde. Another, obvious combination would be chocolate or a spread like nutella, but I was also thinking that maple might be good as well. Something like this (which I've never had):

http://www.lafermemartinette.com/english/products/maple_spead.html

 

Damn, you beat me to the Nutella punch! I always think that chocolate is best on its own -- well, Nutella is, anyway -- without any bread or pastry, but pain au chocolat is a different matter. Nutella + croissant + panino grill = grilled pain au chocolat. How can that be anything but gorgeous?

I also think whipping some good unsalted butter with a bit of sugar and cinnamon would be scrummy.

 

Jackie, the cinnamon toast croissant sounds very "nutritious," as Clotilde put it.

 

You, sir, just sold a panini-press.

Damn that looks good.

 

Robert, do I get a commission? Just kidding. Happy to hear that you will be joining the panini pressing brotherhood.

 

Oh my, oh my. What a wonderfully delicious calorie-feast that would be...

 

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I just made some dulce de leche in the microwave, not the authentic method but so easy and yummy. And there are some croissants in the freezer! Am now planning a delicious ('nutritious') weekend breakfast...if I can hold off that long. I have discovered this amazing Italian chestnut jam that tastes best on a spoon straight out of the jar. But I imagine it would taste amazing this way too.

 

Thank you so very much for taking the time to share…very useful, indeed!

 

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