i still remember those euphoria i was feeling when i first watched Junior Masterchef Australia, i frequently visited its website and rewriting all the interesting recipes in my favorite recipe book. however, i didn't really have that much time to try and taste all those delectable recipes. i've been so curious with this one recipe though, chocolate croissant pudding. it did look so mouthwatering and yummy when the judges tasted it way back then. so after almost a year keeping this recipe, i finally made it last week.
i tweaked this recipe a bit much because i just want to and i love it this way. hahaha. what i love from its original recipe is it only serves 2 ramekins, less fuss and less leftover if i wasn't so lucky. hoho. this croissant pudding is a pleasure for me and bf, we're both fans of bread pudding! we love eating it warm straight from the oven and without any other cream or jams. just as it is, but extra chocolate is never a mistake ;) however, even though we love this croissant pudding, 1 ramekins for 1 person still feels too much to eat at one time. i think it's better for me to divide the batter into 4 ramekins next time i make it, which is obviously soon.
the super fun part from my additional modification to this recipe is those chocolate ganache in the center, see the picture, it's like a burning lava from a volcanooo~.. hahaha. i have ready-to-use chocolate ganache in my kitchen now, it was part of a goodie-bag i got from baking demo last month. so practical to use, but making your own chocolate ganache is also quite simple though (1 part chocolate : 1 part cream). the first reason i added chocolate ganache is because my croissant was plain one and to do this recipe some justice, i certainly need to put some chocolate in it. so i added that ready-to-use chocolate ganache and just like i've stated above 'extra chocolate is never a mistake'. and also to make it more delicious and addictive, i add some more croissant and a lot of vanilla extract in the custard. ready to try the recipe?
modified from Junior Masterchef Australia
200 gr butter
4 plain croissants (originally 2 chocolate croissants)
2 egg yolks
1/4 cup caster sugar
300 ml heavy cream
2 tsp vanilla extract (originally none)
ready-to-use chocolate ganache or recipe below
- preheat oven to 160 degree C. melt butter in a small saucepan, remove from heat, cool slightly. brush inside 2x150ml capacity ramekins with it. line base and sides with baking paper.
- custard: whisk the egg and yolks using hand-whisk, pour cream and whisk until mixed well.
- cut croissants crossways into thin slices, add to custard mixture and stir with wooden spoon. using dessert-spoon, spoon croissant pieces into molds. evenly divide remaining custard between them, don't overfill. (mine: arrange croissant pieces around sides and base, leaving a well in the center of the ramekins, spoon chocolate ganache into the well. divide the remaining custard into each ramekins)
- place ramekins in a baking tray, bake for 20-25 minutes, until custard's set.
don't you think it's simple enough to make? less than an hour and you can get a warm chocolate croissant pudding to comfort you.. :)
so that's it for today.
thanks for reading!
have a nice day..