Scharffen Berger Chocolate Croissant Pudding with Creme Anglaise

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chocolate_croissant_lg.jpgChef: Sharon Campbell
Executive Pastry Chef, Monterey Plaza Hotel & Spa

Prepared for Pairings at the Plaza during the 9th Annual Great Wine Escape in Monterey, CA


In a pot heat until simmering:
1C. whole milk
1 1/2 C. heavy cream

Pour over 4 oz. chopped Scharffen Berger Chocolate dark, blend smooth

2 oz. soft butter
3 eggs
1/2 C. brown sugar
1 T. vanilla
2 T. Kahlúa

Blend smooth and pour over 6 oz. croissants cubed. Let mixture soak for at least one hour. Butter and sugar small cups and fill with the mixture. Bake until lightly puffed with no liquid in center. Serve warm with Crème Anglaise and berries.

Crème Anglaise

Bring to a boil:
2 C. heavy cream
1/2 C. sugar
1/4 Vanilla bean split

In a small bowl, temper 4 egg yolks with the hot cream and return to the pot. Cook stirring constantly with a whip until sauce coats the back of a spoon. Do not boil. Strain and chill.

Served with: Pessagno Port

Monterey Plaza Hotel & Spa, 400 Cannery Row, Monterey, CA 93940 (831) 646-1700

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How many croissants?

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