At first glance it looks like an especially robust chocolate croissant. This burnished breakfast treat is no mere pain au chocolat though. For one thing, it’s not French at all. I found this glorious $3 beauty at Andre’s Hungarian Bakery a couple of weeks ago. The Forest Hills establishment is better known for apple strudel and rugelach than French breakfast items. I have never waited on line for a Cronut, and don’t plan to anytime soon. The chocolate croissant—or rugelssaint as I’ve taken to calling it— is worth waiting on line for though. Not that there’s ever a line at Andre’s.
Like a croissant the rugelssaint’s exterior is flaky, but the bottom’s sort of crunchy. It’s the innards that send this Franco-Hungarian treat soaring into the sweets stratosphere though. There’s plenty of chocolate, but rather than being layered in between buttery sheets of French pastry dough it’s rolled between a rich, somewhat airy dough. It really does eat like a cross between a croissant and a chocolate rugelach.
It bears pointing out that Andre’s is located around the corner from my house. Thankfully, so is my gym.
Andre’s Hungarian Bakery, 100-28 Queens Blvd., Forest Hills, 718-830-0266
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