Description
This Valentine’s Brunch Croissant Bake features flaky croissants soaked in a rich chocolate custard, topped with creamy ricotta and fresh raspberries. A delightful way to celebrate love with a homemade, easy, and flavorful dish!
Ingredients
Scale
- 4 large croissants (240g): torn into chunky, bite-sized pieces
- 3 large egg yolks + 1 whole egg
- 240ml whole milk
- 120ml heavy cream
- 60ml buttermilk
- 3 tbsp cocoa powder
- 65g granulated sugar
- 1 tsp vanilla bean paste
- 1/2 tsp red gel food coloring
- 120g whole milk ricotta
- 2 tbsp powdered sugar
- 30g toasted pistachios: crushed for a salty, green crunch
- 75g fresh raspberries
Instructions
- Prep the croissants by tearing them into 3cm chunks and spreading them in a buttered baking dish.
- Whisk together the cocoa powder and granulated sugar in a bowl to remove lumps.
- Slowly add the egg yolks, whole egg, milk, heavy cream, and buttermilk, whisking until smooth.
- Stir in the vanilla bean paste and red gel food coloring into the mixture.
- Pour the custard over the croissants, gently pressing them down with a spatula to ensure they soak up the liquid.
- Cover the dish and refrigerate for at least 4 hours to allow the croissants to absorb the custard.
- Preheat the oven to 175°C, placing your rack in the middle.
- Bake the croissant mixture for 35 minutes until the center is set but jiggles slightly.
- In a separate bowl, beat the ricotta with powdered sugar until it's smooth and airy.
- Dollop the whipped ricotta over the warm bake, then sprinkle crushed pistachios and fresh raspberries on top.
Notes
Ensure the croissants are fresh for the best texture and flavor.
You can substitute fresh raspberries with other berries if desired.
Adjust the sweetness of the whipped ricotta according to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 18g
- Sodium: 390mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 230mg