Now, years on, I honestly can’t remember my first taste of a true delight of a croissant, but i’ve become one of those people that accept only the best in terms of croissants, and if its not a brilliant croissant, well what is the point in eating it? I especially like when proper boulangeries have different levels of croissant - there is one in montmartre which does a triple butter croissant. Ive been ruined; But this begs another question - what kind of depraived individual would go into a boulangerie in Paris, ask for a croissant, and then think; ‘oh yes ill get the one with less butter - that makes sense’.
This recipe solves this problem. I honestly cant think why the french havn’t yet delved deeper into the whole bread-based pudding scenario given their consumption of bread. Summer berry pudding, bread and butter pudding, croissant pudding…such untapped potential is to be found in yesterdays bread!
Croissants are amazing in this, because despite all the gooey chocolate you can still taste the butter, the signature (perhaps only?) taste of the croissant. I cant think of a better thing to eat while its snowing outside.
This recipe was also just another excuse to crack out my beautiful Le Creuset ramakins in teal blue which the Frenchman brought for me in Stockholm. Anyone whos been to my house knows I love teal. I painted my room this colour when I lived in The Netherlands and I found it was a fantastic counter-measure to combat the perpetuality of the dutch grey.
Funny fact - even though Le Creuset is very much a french company, teal is not a colour they sell in France, and they seem to only sell them in specific countries, New Zealand, the UK and Sweden amongst them.
Chocolate Croissant Pudding
2 egg yolks (from small to medium sized eggs)
3/4 cup liquid cream
100 grams milk chocolate
2 tablespoons of cocoa
4 tablespoons sugar
1/2 tsp vanilla essence
pinch of cinnamon if you are partial to it!
Heat cream in a pot until just about boiling. Add the roughly chopped chocolate to this and whisk until all is combined. Let cool for 10 minutes.
Cut the croissant in half length ways, then into cut these again to a size which will fit into your dishes.
Mix egg yolks together with the vanilla essence, sugar and cinnamon. Pour the cream chocolate mixture into the egg mixture and mix well.
Dip each piece of croissant into the chocolate mixture, then place into your dish vertically.Layer them like this (like a pull apart loaf) until you have used all of the croissant.
Keep pouring the left over chocolate cream mix into the dishes, wait until it is absorbed, then repeat until they cant absorb any more. Leaving 15-20 minutes between each of the ‘top ups’ should be sufficient.
If you are not eating this straight away, just cover and keep in the fridge for up to a day before cooking.
Put puddings in a deep baking tray or roasting dish, and fill this with hot water up to halfway up the sides of the pudding dishes. Place in an oven at 180 deg celcius (356 deg F) for 15-20 minutes. The puddings should retain a very gooey interior.
Serve with a dusting of icing sugar to tart it up a bit, and a scoop of vanilla icecream if you have it hanging around.