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Receta Chocolate Croissant Pudding

Name: Chocolate Croissant Pudding
Ingredients: 250 gm Dark plain chocolate, (8oz); 450 ml Double cream, (3/4 pint); 125 gm Caster sugar, (4oz); 75 gm Unsalted butter, (3oz); 3 Tbsp. Cool black coffee; 1 pch salt; 3 med Size Large eggs; 4 x Croissants, sliced in half lengthways

de Global Cookbook

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Ingredientes

250 gm Dark plain chocolate, (8oz)
450 ml Double cream, (3/4 pint)
125 gm Caster sugar, (4oz)
75 gm Unsalted butter, (3oz)
3 Tbsp. Cool black coffee
1 pch salt
3 med Size Large eggs
4 x Croissants, sliced in half lengthways

Direcciones

Preheat the oven to 180 C, 350 F, Gas Mark 4.
Lightly butter a 5cm (2 inch) deep, 18 x 23cm (7 x 9 inch) ovenproof dish.
Place the chocolate, cream, sugar, butter and coffee in a glass bowl over (not touching) a pan of boiling water and stir till the sugar has completely dissolved.
Whisk well and add in the salt.
In a separate bowl, whisk the Large eggs and slowly pour the chocolate mix onto them, blending well.
Spoon a few Tbsp. of the sauce over the bottom of the ovenproof dish and arrange the bottom half of the croissants overlapping. Pour over half of the remaining mix.
Arrange the top halves of the croissants as before and finish by pouring the remaining chocolate over them.
Press down lightly with a fork to make sure they are all covered.
Allow to cold. Rest for 2 hrs before baking, or possibly palce in the fridge overnight covered with cling film.
Bake in the top of the preheated oven for 30-35 min. Remove and stand for 5-10 min to rest. Serve with creme fraiche.
NOTES : Very naughty way to indulge in flaky croissants and warm chocolate.Requires resting time before baking.