Pain Au Chocolat Recipe
Published: Thursday 24th Jan 2013
Written by: Natalie Barker
It’s been along time since our last foody post on the blog. As the wintery weather surrounds us all here’s a recipe for all the chocolate lovers.Pain Au Chocolat pudding is essentially a bit of a fancy take on Bread and Butter pud. Tasty, rich and if you have enough it will render you unable to move from your chair :-)
- 4 large Pain Au Chocolat (preferably with twin chocolate bars in each)
- 300ml milk
- 300ml double cream
- 1 tsp vanilla essence
- 4 egg yolks
- 125g caster sugar
- 100g dark chocolate (grated)
- icing sugar, to dust
- pouring cream, to serve
- 1.7ltr shallow baking dish
Preheat the oven to 180C (Gas 4). Cut the Pain Au Chocolat into thick slices. Arrange cut side up and overlapping in the baking dish. Put the milk, cream & vanilla in a pan. Cook over low heat for about 5 minutes (don’t boil) Then remove from heat. In a large bowl mix the sugar and egg yolks until light & creamy. Pour the milk/cream/vanila mixture into the egg/sugar mix. Whisk 75g of the grated chocolate to the mixture then pour it evenly over the Pain Au Chocolat and leave to stand for 10 minutes (to allow the liquid to be absorbed.
Sprinkle over the remain chocolate. Put the baking dish in a big roasting tin and pour in enough boiling water to come 1/2 way up the sides of the dish Bake for 40-45 minutes until the custard is softly set and the top is a golden brown. Remove from oven, lift out of roasting tin and allow to cool a little (served warn rather than piping hot) Sprinkle with icing sugar and serve with cream.
Please note this is not my own recipe but one I have made from the superb book ‘Chocolate’ by Maxine Clark. I’m looking forward to trying out some of her other creations.
Another recipe worth trying is my Orange Drizzle Cake.