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Pain au Chocolat Pudding

Course Dessert

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Ingredients

• 12 Paneton Petit Pain au Chocolat (baked)
• 1 knob butter for greasing
• 4 egg yolks
• 3 Tbs caster sugar plus extra for sprinkling
• 300 ml cream
• 300 ml milk
• 1 tsp vanilla extract

Instructions

• Preheat the oven to 180' and grease an ovenproof dish.
• Squish the pain au chocolat into your dish.
• Beat the egg yolks and sugar together in a large bowl, until pale.
• In a large pot, pour milk, cream and vanilla extract into pan and simmer.
• Whisk the hot milk mixture into the egg yolks and pour over the pain au chocolate. Leave for 20 minutes to soak.
• Scatter over sugar and bake for 25minutes until golden and custard is just set.
• Sprinkle with extra sugar to serve.

The post Pain au Chocolate pudding appeared first on Paneton Bakery.

A little decadence to brighten up your weekend baking.

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Pain au chocolat pudding

Ingredients

• 8 petit pain au chocolat (baked)
• 75 ml milk
• 200 ml cream
• 50 g sugar
• 2 eggs
• whipped cream to serve

Instructions

• Preheat oven to 150'. Grease baking dish.
• In a medium bowl, mix together milk, cream, sugar, eggs.
• Place baked pain au chocolat into baking dish and pour custard mix over and allow to rest in fridge for 1-2 hours.
• Bake for 40-50 minutes (until custard has just set)
• To serve, dust with icing sugar and a dollop of whipped cream

The post Pain au chocolat pudding appeared first on Paneton Bakery.

 

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Rhubarb croissant pudding

Course Breakfast

Keyword croissant, pudding

Ingredients

• 4 day old mini croissants
• 300 ml cream
• 4 eggs (whisked)
• 1/4 cup sugar
• 1 tsp vanilla extract
• 2 Tbsp jam (raspberry or any red fruit)
• 2 sticks rhubarb (sliced thinly)
• 1 Tbsp sugar (for sprinkling)

Instructions

• Preheat oven to 160'
• Whisk eggs, sugar, vanilla and cream until well combined.
• Cut croissants into 3 or 4 slices.
• Smear jam across bottom of baking dish and a layer of rhubarb slices.
• Arrange croissant pieces in dish and pour custard mix over.
• Push in remaining rhubarb slices and rest in the fridge for an hour (this helps the croissants to soak up custard mix).
• Sprinkle sugar over the top and bake until custard has just set (a little runny is good, as it will continue to cook and set while cooling down).
• Serve warm with a dollop of cream.

The post Rhubarb croissant pudding appeared first on Paneton Bakery.