20 Minutes
20 Minutes
4 to 6 People
Ingredients
- 4 old croissants (fresh is fine too)
- 50g butter
- 1 large bar dark chocolate
- 70% cocoa (we love Green & Blacks)
- 300ml cream
- 4 tablespoons brown demerara sugar
- 3 eggs, beaten
- 1 vanilla pod, seeds scraped
- 30ml (one shot) brandy
Method
Preheat oven to 200ºC/400ºF/gas mark 6. Generously butter a 900g loaf tin, or alternatively use individual ramekins.
Shave the chocolate with a small sharp knife or vegetable peeler (if this is tricky you could finely chop with a big cook’s knife or just break up into small pieces). Tear up the croissants and scatter in the tin or ramekins, layering the chocolate and croissants.
Scrape the seeds from the vanilla pod. In a saucepan combine the cream with the sugar, vanilla seeds and pod, eggs and brandy and mix well. Bring to the boil, simmer for two or three minutes and remove the vanilla pod.
Pour over the croissants and chocolate and bake in preheated oven for 20 minutes.
Serve with fresh cream.
You may also like
Darina Allen’s Christmas Chocolate Yule Log
Darina Allen's Yule Log is the perfect addition to a traditional Christmas celebration. This is just one of many, many recipes that world renowned chef Darina has created. Students from all over the world flock to her Ballymaloe Cookery School to soak...Jenny Flynn’s Humble Christmas Trifle – Faithlegg
Jenny Flynn is the award-winning head chef at Faithlegg, a hotel buried deep in the quiet Waterford countryside, but very close to the sights and shopping in Waterford CityIrish Seafood Chowder
Bill Kelly is the fourth generation to head up this hotel, and we think it really sums up Rosslare. It has been such an integral part of this beachside location and now International Europort since 1895, that to imagine the place without it is unthinkable....