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Method:

  • Croissants 700 g
  • Milk 1 l
  • Cream 200 ml
  • Cinnamon 3 g
  • Sugar 150 g
  • Pistachios 80 g
  • Almonds shaved 40 g
  • Raisins 60 g
  1. Method:

    • Cut the croissants in to chunks and leave them open over night to be com dry and crispy.
    • Once they are dried toss them in a bowl with the Carte d Or Chocolate Topping to coat them.
    • In a pot heat the milk and cream and dissolve in the cinnamon and sugar.
    • Layer the croissants in a baking dish and top with the nuts and raisins.
    • Pre-heat the oven to 170°C
    • Pour over the milk mix and let it soak for 15 min.
    • Bake for 15-20 min till tops of the croissants are golden brown and caramelized, remove from oven add more Carte d Or Chocolate Topping and serve.