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Pear & chocolate croissant cakes
Pear & chocolate croissant cakes
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Indulgent fusion dessert combining bread pudding and fruit tart for pure bliss.
Ingredients:
  • 6 bought mini croissants
  • 6 small pears (such as corella)
  • 100g good-quality dark chocolate, chopped
  • 250ml (1 cup) milk
  • 250ml (1 cup) cream
  • 3 eggs
  • 95g (1/2 cup tightly packed) light brown sugar
  • Icing sugar, to dust
Instructions:
  • Preheat the oven to 170°C. Grease a six-hole Texas* muffin pan. Cut each croissant into six pieces and slice the pears after removing the tops and coring them.
  • Layer each muffin hole with a delightful arrangement of croissant pieces, juicy pear slices, and decadent chocolate, topping off with the pear tops for a beautiful presentation.
  • In a mixing bowl, whisk together milk, cream, eggs, sugar, and vanilla until smooth. Pour the mixture over the croissants and let it sit for 20 minutes. Bake in the oven for 30 minutes until golden brown. Sprinkle with icing sugar before serving.

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