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朱古力榛子醬牛角包?布甸 （Chocolate and Hazelnut Croissant Bread Pudding）- w/ English recipe
將經典的英式傳統甜品? – #麵包布甸 加點變化，將方包換成 #牛角包，焗出來更外脆內軟，再加入大人同小朋友都鐘意的榛子醬 #Nutellla ，最後再灑上如雪一般的糖霜和開心果碎?，這個暖暖的甜品，係一個 last minute dessert idea!
所有材料超市就買到，只需要焗爐，手殘都輕易做到的零失敗甜品?。
材料 (4人份量)
牛角包 3個 (大)?
無鹽牛油 50克
雞蛋 3隻?
淡忌廉 130毫升
肉桂粉1/2 茶匙
雲呢拿香油 1/2茶匙
鮮奶 70毫升
糖 60克
黑朱古力粒40克
榛子醬 20克
糖粉(灑面用)
開心果仁碎適量 (灑面用)
Ingredients:
Croissant 3 pc
Unsalted Butter 50g
Egg 3 pc
Whipping Cream 130ml
Ground Cinnamon 1/2 tsp
Vanilla Extract 1/2 tsp
Milk 70ml
Sugar 60g
Dark chocolate Chips 40g
Nutella 20g
Icing sugar (garnish)
Chopped Pistachio
做法:
- 預熱焗爐180度。焗爐預熱時放入牛油直至牛油溶掉，取出，用少許牛油塗抹焗盤。
Preheat the oven to 180°C. Put the butter in the oven until it melts. Grease a casserole with the melted butter.
2.牛角包切半，搽上榛子醬，再撕成小件，放在焗盤內。
Slice croissants in half lengthwise then slather one side with Nutella. Tore into pieces and put in the casserole.
3.雞蛋、淡忌廉、牛油、肉桂粉及雲呢拿香油拌勻。
In a large bowl, whisk together eggs, whipping cream, butter, cinnamon and vanilla extract.
4.中火加熱鮮奶，下糖，煮至糖溶解後熄火；慢慢倒入蛋液中.
In a small saucepan, heat the milk over medium heat, add sugar, stir until dissolved. Let cool and pour in the egg mixture.
5.將蛋液倒入焗盤中，用叉輕輕按壓,，確保牛角包全部吸收蛋液; 靜置15至20分鐘。
Pour the egg mixture over the croissants; press gently with a fork, so that the croissants absorb all the liquid, let sit for 15 to 20 minutes.
6.灑上和朱古力粒。
Sprinkle with dark chocolate chips.
7.將麵包布甸放於注入熱水的焗盆中，以180度蒸焗30-40分鐘。
Place the casserole in a baking tray filled with hot water. Bake for 30-40 minutes at 180°C.
8.灑上開心果仁碎和糖霜享用。
Dust with powdered sugar and pistachios on top.
Tips：如何知道麵包布甸已熟： 用叉插入沒有黏上蛋漿。
Insert a fork into the middle of the bread pudding and if it comes out clean, the pudding is done.
@food__labo
