Chocolate Croissant Bake (Print-Friendly Version)
Golden croissants layered with chocolate chunks and creamy custard, baked and topped with powdered sugar.
# Ingredients List:
→ Chocolate and Croissants
01 -
6 big buttery croissants
02 -
225 grams bittersweet chocolate chips
→ Custard Mix
03 -
4 large eggs
04 -
360 ml whole milk
05 -
120 ml heavy cream
06 -
100 grams white sugar
07 -
15 ml pure vanilla essence
08 -
1 teaspoon ground cinnamon
09 -
A pinch of salt
→ Finishing Touches
10 -
Fresh berries
11 -
Powdered sugar
# Detailed Cooking Steps:
01 -
Set your oven to 175°C. Grease a 23x33 cm baking dish so nothing sticks.
02 -
Tear the croissants into pieces. Put half in the dish and sprinkle half of the chips on top. Do the same again to make two layers.
03 -
Beat the eggs with milk, cream, sugar, vanilla, cinnamon, and salt until it’s smooth and even.
04 -
Pour the custard over the croissant layers. Press down gently to help it soak in. Let it rest at room temp for 20-30 minutes or pop it in the fridge overnight to soak more.
05 -
Put the dish in the oven without covering and bake for 35-40 minutes. When the top’s golden and puffed, it’s done. If it browns too fast, cover lightly with foil.
06 -
Take it out and wait 10 minutes before slicing. Sprinkle powdered sugar and top with berries if you like. Best served warm.
# Helpful Hints:
01 -
Croissants from the day before keep things less soggy. Letting it rest overnight in the fridge helps the custard soak in better and boosts flavor. Add more or less chocolate chips to suit your taste.