Dorie Greenspan's Nutella Tartine

Just as American chefs have been known to use peanut butter to create grown-up desserts that recapture the pleasures of childhood, so French chefs find surprising ways to make Nutella chic. In her book Around My French Table (Houghton Mifflin Harcourt 2010), Dorie Greenspan adapts French pastry chef Pierre Herme's interpretation of the after-school treat pain au chocolat. The bread is brioche (or challah), the chocolate is Nutella and the surprise is orange marmalade. "Although it's a play on an after-school snack, this tartine is also made for a strong espresso," writes Greenspan.

Makes 4 servings

1/4 cup Nutella

4 slices brioche bread or challah

1 1/2 tablespoons unsalted butter, melted

1/4 cup bitter orange marmalade

Fleur de sel (or any coarse salt)

Coarsely chopped toasted blanched hazelnuts, for topping

Preheat the broiler. Line a baking sheet or the broiler pan with aluminum foil.

Put the Nutella in a heatproof bowl set over a pan of simmering water and heat, stirring frequently, just until it is softened and warm.

Brush one side of each slice of bread with melted butter, and put the bread, buttered side up, on the baking sheet. Run the bread under the broiler; pull it out when the slices are golden. Spread the marmalade over the hot bread and then, using the tines of a fork, generously drizzle each tartine with some warm Nutella. Top with a few grains of fleur de sel and some chopped hazelnuts.