| food | Food type | Main Ingredients | Take time | Serve |
| Western food | Dessert | other | 60 minutes | 1 place |
ingredient
- Croissant Bread Pudding
- 2 pack Aero fresh butter croissants 43 g x 4 pieces
- 250 g Master Martini Master Gourmet Whipping Cream
- 350 ml fresh milk
- 30 grams Aero Butter Blend, unsalted
- 5 eggs + egg yolks (3+2)
- 80 grams sugar
- 1.25 grams of salt
- 5 ml Best Odour Vanilla scent
- 100g DLA Dark Chocolate Chips Compound
- Chocolate Caramel Sauce
- 100g DLA Dark Chocolate Couverture 58%
- 240 g Master Martini Master Gourmet Whipping Cream
- 200 grams sugar
- 50 grams of water
- 5 grams of salt
- 5 ml Best Odour Vanilla scent
Preparation
Croissant Bread Pudding
Chocolate Caramel Sauce
- Grease a baking dish with butter.
- Cut the croissants into 1 1/2-inch thick pieces and place them on a greased baking sheet.
- Mix whipping cream, milk, sugar, eggs, egg yolks, salt and vanilla extract. Mix until the sugar dissolves.
- Pour over the croissants arranged in a bowl, pressing the croissants into the mixture, then sprinkle with chocolate chips.
- Cover the baking dish with foil and bake at 160oC for about 20-25 minutes. Then remove the foil and continue baking until the surface of the cake is browned, about 10 more minutes.
Chocolate Caramel Sauce
- Melt the chocolate and set aside.
- Mix whipping cream, salt and vanilla extract.
- Put sugar and water in a clean pot and heat (do not stir) until the sugar starts to change color. Gently shake the pot to mix the brown color.
- Once you have achieved the desired color, remove the pot from the heat and slowly pour in the whipping cream mixture (being careful not to splatter), then stir until combined. Add the melted chocolate.
- Mix them together and set aside. Serve with bread pudding.
