Chocolate, Cherry and Croissant Pudding

VANCOUVER COMMUNITY COLLEGE, Vancouver, BC

Chef Instructor Glen O’Flaherty


Recipe 31.20 in On Cooking, Canadian Edtion

YIELD: 20–25 Portions

 
Whipping cream 1 L 32 fl. oz.
Dark couverture,
chopped into small pieces		 1 kg 2 lb.
Eggs 450 g 8
Granulated sugar 180 g 6 oz.
Vanilla Sauce (recipe follows) 700 mL 25 fl. oz.
Croissants, day old,
1.5-cm (1/2-inch) cubes		 20 pieces 20 pieces
Bing cherries, pitted 1.14 kg 40 oz.
Apricot glaze, melted 200 g 7 oz.
1.Scald cream and pour over chocolate chunks. Continue mixing until a smooth ganache is made.
2.Whisk together eggs, sugar and vanilla sauce, then mix with chocolate ganache. Add croissant cubes and cherries and continue folding until all ingredients come together.
3.Press into a buttered hotel pan 5 cm (2 inches) deep and bake in an oven at 150°C (300°F) in a bain marie for approximately 75 minutes.
4.Cool. Brush with apricot glaze. Refrigerate to completely set.
5.Cut and serve as required.

 

VANILLA SAUCE

 
Whipping cream 500 mL 16 fl. oz.
Vanilla bean 1/2 1/2
Egg yolks 125 g 6
Granulated sugar 80 g 3 oz.
1.In a saucepan combine cream and vanilla bean and bring to a boil.
2.Combine egg yolks and sugar, mixing thoroughly. When the cream has come to a boil add a small amount to the egg mixture (temper).
3.Combine egg and sugar mixture with hot cream and cook until thickened.
4.Remove from the heat and set aside to cool.