Chocolate Baking Dessert

Pear and chocolate croissant cakes

Name: Pear and chocolate croissant cakes
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 6
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; 1 teaspoon vanilla extract; Icing sugar, to dust

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Ingredients (9)

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
1 teaspoon vanilla extract
Icing sugar, to dust

Method

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.