Pear & chocolate croissant cakes

Cooking Vegetarian Pear & chocolate croissant cakes

Somewhere between a bread and butter pudding and a fruit tart, this delicious dessert is sure to but a smile on your face.

Lables: Vegetarian Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 170°C. Grease a six-hole Texas* muffin pan. Cut each croissant into six pieces. Cut the tops off each pear and reserve, then core and cut into thin slices.
  2. Fill each muffin hole with alternating pieces of croissant, pear and chocolate, finishing with reserved pear tops.
  3. Beat together milk, cream, eggs, sugar and vanilla. Pour over croissant mixture and set aside for 20 minutes. Bake in oven for 30 minutes until golden. Dust with icing sugar and serve.

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6 bought mini croissants
6 small pears
100g good-quality dark chocolate, chopped
250ml milk
250ml cream
3 eggs
95g light brown sugar
1 tsp vanilla extract
Icing sugar, to dust

Adv

Autors
Preparation time
40
Cooking time
30
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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