Medium
Makes: 10 Yield
An exquisite way to use day-old croissants! The strawberry compote and whipped yogurt ganache pair perfectly with the rich butter bread pudding.An exquisite way to use day-old croissants! The strawberry compote and whipped yogurt ganache pair perfectly with the rich butter bread pudding.An exquisite way to use day-old croissants! The strawberry compote and whipped yogurt ganache pair perfectly with the ri...
- Shelf life:
- 1 Day
- Conservation:
- Room temperature
Containing: 4 Components
Bread Pudding Base
Ingredients: Bread Pudding Base
-
300 gDay-Old Croissants
-
500 gWhole Milk
-
125 geggs
-
100 gsugar
Preparation: Bread Pudding Base
- Cut the croissants into large cubes
- Mix the eggs and sugar
- Add the milk and pour over the croissants
- Fold in the granulated almonds
- Bake at 180°C for 25 minutes
View tools
- Whisk
- Knife
- Bowl (s)
- Cutting board
- Baking tray
Strawberry Compote
Ingredients: Strawberry Compote
-
125 gIQF Strawberries
-
37 gsugar
Preparation: Strawberry Compote
- Bring the strawberries and sugar to a light boil
- Reserve
View tools
- Saucepan
- Rubber Spatula
Yogurt White Chocolate Whipped Ganache
Ingredients: Yogurt White Chocolate Whipped Ganache
-
150 gGreek Yogurt, Full Fat
-
400 gcream
Preparation: Yogurt White Chocolate Whipped Ganache
- Bring the cream to a simmer
- Pour over the chocolate, and cool to 30°C
- Slowly add the cream to the yogurt and whip to soft peak
View tools
- Saucepan
- Infrared Thermometer
- Bowl (s)
- Stand Mixer
- Whip Attachment
Assembly
- Once the bread pudding has cooled, cut the desired shapes
- Bring the frying oil to 175°C
- Fry the bread pudding then roll it in granulated sugar
- Place on a plate make sure it is off-centered
- Add the strawberries compote and a dollop of whipped ganache
View tools
- Knife
- Bowl (s)
- Cutting board
- Sauté pan
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