croissant bread pudding

with browned butter creme anglaise and pear sorbet...

I wanted to make bread pudding for months, but I didn't have a chance to do it because I was busy with some crazy stuffs. Anyway, my colleague made bread pudding for staff's dessert last Sunday. It tasted real good and I told myself that I have to have it on my day-off.

I made bread pudding with panettone before, the texture was a bit dense. This time I used croissant, it turned out great--soft and moist. I'd say that croissant is the best choice to make bread pudding.
make 10 servings
for the poached pear
- 4 Forelle pears, cut into small cubes
- 150 g simple syrup
- 150 g white wine
- 1 lemon zest & juice
- 2 g acid ascorbic acid
for the bread pudding
- 6 croissants, cut into big chunks
- 50 g poached pear
- 50 g raisins
- 375 g half & half
- 200 g sugar
- 3 g salt
- 3 eggs
- 25 g vanilla extract
- 30 g browned butter, melted
for the creme anglaise
- 300 g milk
- 45 g heavy cream
- 1 vanilla bean, split and scrape
- 3 egg yolks
- 150 g sugar
- 30 g browned butter, melted
for the tuile
- 55 g unsalted butter
- 70 g sugar
- 20 g corn syrup
- 65 g all-purpose flour
- 2 g ground cinnamon
- 5 g pear brandy
for the sorbet (adapted from Frozen Dessert)
sorbet syrup:
- 210 g sugar
- 3.5 g sorbet stabilizer
- 190 g water
- 90 g glucose powder
sorbet base:
- 750 g pear (William) puree
- 400 g sorbet syrup
- 60 g water
- 30 g lemon juice
- 30 g pear brandy
for the poached pear
1. Mix all ingredients together.
2. Add pears.
3 Pour into a vacuum bag, vacuum the bag on highest setting.
for the bread pudding
1. Beat all ingredients, except pears and raisins, together in a big bowl.
2. Add croissants, pears and raisins, then soak for 10 minutes.
3. Transfer the mixture into muffin molds, cover loosely with aluminum foil.
4. Bake in a water-bath at 325 degrees F for 30 minutes, uncover and continue baking for 20 more minutes.
for the creme anglaise
1. Place milk, cream and vanilla bean into a pot and bring to a boil.
2. Beat the egg yolks with the sugar until pale.
3. Remove vanilla bean from the milk mixture and pour the milk slowly into the egg mixture while stirring.
4. Pour the custard back into the pot and stir in the browned butter, cook over low heat until the mixture coats the back of the spoon.
5. Remove from the heat and strain.
for the tuile
1. Melt the butter, sugar and syrup together in a pot.
2. Remove from the heat, stir in flour, cinnamon and brandy.
3. Place teaspoonfuls of the mixture well apart on the silpat.
4. Bake at 350 degrees F for 5-7 minutes.
5. Leave the tuiles on the sheet for a few seconds.
6. Slice a metal spatula under a tuile and wrap it around a rolling pin.
7. Allow to set, then slide onto a wire rack.
for the sorbet
1. To make sorbet syrup : Combine 10% of sugar with stabilizer. Bring the water, remaining sugar and glucose powder to 104 degrees F. Slowly pour in the stabilizer mixture. Continue stirring until the mixture reaches 185 degrees F. Remove from the heat and cool down completely in an ice-bath.
2. To make sorbet : Combine sorbet syrup with sorbet base with an immersion blender. Let the mixture sit in refrigerator overnight before churning, then freeze.


Heather said...

Looks yummy and I like the idea of the muffin mold for individual servings.

Vanillaorchid said...

wowwwwwwww.... I always like the way you decorate ka.

Yummy yummy ka ^O^

Thip said...

I really liked the browned butter creme anglaise on my bread pudding, guys.... :)

Manggy said...

Best choice, and also the most decadent, heh :) Looks fantastic Thip!

cinnamonquill said...

The bread pudding looks so much more elegant when made in the muffin cups, I will have to try your idea!

Y said...

A croissant bread pudding.. now that would have to be the ultimate in indulgence! :)

pook N' house said...

Um, I love the idea of crossant in breadpudding. They both are my dad's favorite as well. I also love the idea of using leftover bread pudding to make french toast the next day. Personally, I enjoy bread pudding with maple syrup but browned butter creme anglaise made me mad drooled :)

bake in paris said...

Thip, this is a beauty.... You should join a photo competition!


10xpro said...

This looks great. I love making bread pudding with croissants.
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