2020-08-13 / test@t
- 70 softened butter
- 6 croissants, dry
- 50 g pitted raisins
- 300 ml cream (from 30%)
- 300 ml of milk
- 4 eggs
- 1 tsp topless ground cinnamon
- 70 g fine granulated sugar
STEP-BY-STEP COOKING RECIPE
Cut croissants in half lengthways, then in half across.
Grease a baking dish (20x30 cm) well with butter. Arrange the croissant pieces in a single layer, cut down, and sprinkle with half the raisins. Place croissants on top with a second layer of croissants, press down lightly with a spatula to even out.
Pour the cream and milk into a saucepan and bring to a boil. As soon as the first bubbles appear, remove the mixture from heat.
Meanwhile, in a large heatproof bowl, combine the eggs, sugar and cinnamon in a large heatproof bowl. Place in a water bath and beat until the mixture thickens and the whisk leaves a distinct mark on it. Remove from heat and combine beaten eggs and warmed cream until smooth.
Pour 2/3 of the resulting egg-cream mass over the croissants and let stand for 30 minutes. Then pour the rest into the mold. And press the croissants lightly with a spatula to even out.
Use a second, larger, high-sided baking dish. Place a croissant dish in it. Gently pour water into the outer mold so that it reaches 1/3 of the side of the croissant mold and gently fill the outer mold with 1/3 of water.
Place in an oven preheated to 180C for 30-35 minutes. The buttercream should be thick and golden. Serve the pudding warm.