Recipe Apricot, chocolate and rosemary croissant pudding : Practical and Delicious

Recipe Apricot, chocolate and rosemary croissant pudding : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Apricot, chocolate and rosemary croissant pudding. You are currently reading Recipe Apricot, chocolate and rosemary croissant pudding : Practical and Delicious. This recipe is the creation of the chef Coles Magazine. Recipe Apricot, chocolate and rosemary croissant pudding requires 20m, cook 1h and serve 12. Caution: allergy Contains gluten, tree nuts, milk, soy and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Dani Venn's sublime Apricot, Chocolate & Rosemary Croissant Pudding is perfection on a plate - deliciously sweet, sumptuously rich and totally moreish!

Ingredients:

17 Ingredients

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  8 croissants
  
  
  


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  6 pain au chocolate (chocolate croissants)
  
  
  


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  200g apricot jam
  
  
  


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  50g spreadable butter
  
  
  


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  100g dark chocolate, roughly chopped
  
  
  


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  1 tsp finely diced rosemary
  
  
  


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  300g fresh apricots or canned apricots, pip removed, halved
  
  
  


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  Vanilla ice cream, to serve (optional)
  
  
  



• Rosemary Custard



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  3 cups full cream milk
  
  
  


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  1 cup thickened cream
  
  
  


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  4 sprigs rosemary
  
  
  


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  100g sugar
  
  
  


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  6 egg yolks
  
  
  



• Salted Caramel



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  1/4 cup brown sugar
  
  
  


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  50g butter
  
  
  


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  1/2 cup thickened cream
  
  
  


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  1 – 2 tsp sea salt
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat fan-forced oven to 160C
  
  
  


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  Step 2
  
  
  
  
  Lightly grease a large, deep baking or casserole dish, approx. 30cms long.
  
  
  


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  Step 3
  
  
  
  
  To make the rosemary custard, combine milk, cream and rosemary in medium sized saucepan over low-medium heat. Bring up to just below simmering point then remove from heat and allow rosemary to infuse for 15 minutes before straining mixture. Whisk together egg yolks and sugar until thick and pale. Add 1/3rd of the amount of warm milk mixture, whisk to combine then add remaining milk mixture to bowl, set aside.
  
  
  


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  Step 4
  
  
  
  
  To make salted caramel sauce, place sugar and butter in small saucepan over medium heat, when butter has melted whisk to combine. Allow butter and sugar to reduce, when thickened and syrupy, add cream and salt, allow to cook for a further two minutes to thicken slightly. Set aside.
  
  
  


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  Step 5
  
  
  
  
  Split open croissants and spread each side liberally with butter and apricot jam.
  
  
  


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  Step 6
  
  
  
  
  Line base of dish with the croissants, ensuring they fit together to create an even base with no gaps. Top croissants with ½ the amount of chocolate, apricots, salted caramel sauce and rosemary. Create second layer with the pain au chocolate, tear in half if needed to create an even layer, top pain au chocolate with the remaining chocolate, apricots, salted caramel and rosemary. Pour rosemary custard over the entire dish. Bake for 20 – 25 minutes until custard is cooked through. Serve warm with vanilla ice cream.
  
  
  

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