Entertaining Dessert

White chocolate and cherry jam croissant pudding

Name: White chocolate and cherry jam croissant pudding recipe
Yield: 8
Ingredients: 4-5 day-old croissants; 220g cherry jam; 4 eggs; 150g caster sugar; 2 tsp vanilla bean paste; 180g white chocolate, melted, cooled, plus extra chopped white chocolate to serve; 450ml pure (thin) cream; 400ml coconut cream; 1/4 cup (60ml) maple syrup

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by Phoebe Wood

Feb 12, 2021

This impressive dessert is pure decadence. Begin this recipe 4 hours ahead or overnight if time permits.

4-5 day-old croissants
220g cherry jam
4 eggs
150g caster sugar
2 tsp vanilla bean paste
180g white chocolate, melted, cooled, plus extra chopped white chocolate to serve
450ml pure (thin) cream
400ml coconut cream
1/4 cup (60ml) maple syrup

Method

1.

Halve croissants lengthways so you have slightly triangular pieces then cut in half horizontally (don’t cut all the way through) and spread with 1 tbs jam.
2.

Place the eggs, sugar and vanilla in a bowl and whisk to combine, then whisk in melted chocolate. Whisk in cream and coconut cream. Arrange croissants in a 1.5L baking dish and pour over cream mixture. Set aside to soak for 1 hour in the fridge (you can also do this overnight if time permits).
3.

Preheat oven to 160°C. Place pudding dish on a baking tray and bake for 1 hour, then cover with foil and bake for a further 15 minutes or until the centre is set. Rest for 30 minutes before serving. When ready to serve, brush with maple syrup and scatter with extra white chocolate.