CHOCOLATE CROISSANT BREAD PUDDING
Okay, if you don't make a single other dessert from this book, make this bread pudding. It is DECADENT and FABULOUS. I made it one day and put it on my Instagram story and I don't think I've ever gotten so many DMs asking for a recipe (but I waited until now to share it!). This is my nod to Meryl Streep making chocolate croissants for Steve Martin in It's Complicated, the inspiration for this entire book.
Provided by Katie Lee Biegel
Categories dessert
Time 1h55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Spray an 8-inch square baking dish with nonstick cooking spray; set aside.
- In a large bowl, whisk the eggs, half-and-half, sugar, salt, cinnamon and vanilla. Add the croissant pieces and chocolate chunks and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 1 hour to overnight to allow the liquid to be absorbed.
- Preheat the oven to 350 degrees F.
- Bake until golden brown, 40 to 45 minutes. Serve hot with whipped cream or vanilla ice cream, if desired.
ZUCCHINI PUDDING CASSEROLE RECIPE - (4.1/5)
Provided by á-48
Number Of Ingredients 9
Steps:
- 1. Grease a 9 x 13 baking dish 2. In steamer, steam until tender peeled and sliced zucchini 3. Drain well 4. In large bowl mash zucchini 5. In another bowl mix well eggs, flour, salt, sugar, milk and hot pepper sauce. 6. Add to mashed zucchini 7. In a bowl blend melted butter and baking powder, 8. Add to zucchini mixture. 9. Pour into prepared baking dish 10 Bake uncovered 50-60 minutes 11. Let settle 5-10 minutes before cutting into squares
CHOCOLATE FONDANT
These are decadent French chocolate wonders. Hardly any flour and unbelievably easy to do. Sometimes I make them toward the end of dinner when unexpected friends drop in. Straight from the oven, they will be runny in the center (on purpose). Eat while still warm. These will not have the same impact cold on the next day.
Provided by Lynn Pennec
Categories World Cuisine Recipes European French
Time 38m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Butter and flour a large 4-cup muffin tin.
- Melt butter and semisweet chocolate in a small saucepan over low heat; stir until smooth and shiny, about 3 minutes.
- Mix 1/3 cup plus 1 tablespoon sugar and flour together in a bowl. Add eggs 1 at a time. Add butter-chocolate mixture gradually; stir until well combined. Pour evenly into the prepared muffin cups; add a candy kiss in the center of each one, making sure it is covered by the chocolate mixture.
- Bake in the preheated oven until mostly set but still runny in the center, about 10 minutes. Allow to cool before eating, about 10 minutes.
Nutrition Facts : Calories 195.3 calories, Carbohydrate 20.2 g, Cholesterol 83.6 mg, Fat 12.1 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 6.7 g, Sodium 64 mg, Sugar 17 g
CHOCOLATE FONDANT
A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...
Provided by Gordon Ramsay
Time 1h
Yield Makes 9 fondants
Number Of Ingredients 8
Steps:
- First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
- Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
- In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.
- Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
- Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
- Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
- Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
- Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
- Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
- Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.
Nutrition Facts : Calories 581 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Protein 9 grams protein, Sodium 0.55 milligram of sodium
CHOCOLATE PUDDING ZUCCHINI MUFFINS
Make and share this Chocolate Pudding Zucchini Muffins recipe from Food.com.
Provided by Chef Lulu13
Categories Quick Breads
Time 25m
Yield 30 muffins
Number Of Ingredients 13
Steps:
- Beat eggs, oil, sugar, pudding mix, vanilla and zucchini together.
- Blend dry ingredients and add to zucchini mixture; mix well.
- Scoop into greased muffin tins.
- Bake 17-20 minutes at 350°.
- ** Makes 2 1/2 dozen muffins. I made 2 dozen regular plus 1 dozen mini muffins.
- ** You could also grease two loaf pans and bake 1 hour at 350° for Chocolate Pudding Zucchini Bread.
CHOCOLATE FONDANT PUDDING
a chocolate lovers dream !
Provided by rosieiscoolforever
Time 45m
Yield Serves 6
Number Of Ingredients 8
Steps:
- preheat the oven to 200 degrees/ 400 f / gas mark 6. Break the chocolate into a bowl and add the brandy and butter. Heat over a pan of simmering water to melt slowly.
- once melted, remove from the heat and stir untill smooth. Place the eggs , yolks , vanilla extract and sugar in a bowl and whisk using a hand held eletronic whisk. Whisk the mixture untill it has thickened and has a mousse texture and doubled in volume.
- Pour the melted chocolate and fold into the mixture. Sift the flour into the bowl and then carefully fold all the ingredients together. It will take a few minutes to be mixed throughly. Spoon the mixture into 6 heat resistant ramekins and place on baking tray.
- Bake in the oven for 12-15 minutes , or untill the pudding has risen and firm to touch (the centre of the pudding should still be melted).
- Leave to stand for 2 minutes and then turn out the pudding upside down into individual plates. Serve straight away with cream.
ZUCCHINI CUSTARD PUDDING
This savory pudding recipe came from "The Classic Zucchini Cookbook." Grating the zucchini gives the custard a pebbly texture, almost like rice pudding. A wonderful side dish. The prep time includes draining the zucchini for 30 minutes. It also has a 10 minutes rest time, not included here.
Provided by Miss Annie
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a colander, combine the zucchini and salt.
- Toss to mix and set aside to drain for 30 minutes.
- In a medium-sized mixing bowl, combine the eggs and milk and beat until well blended.
- Add the bread crumbs, oregano, cheese and butter.
- Beat until blended.
- Squeeze any excess moisture from the zucchini and fold into the egg mixture.
- Pour the mixture into baking dish and bake at 350º F.
- for 40 minutes, until the custard is set.
- Let stand for 10 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 248.3, Fat 14.1, SaturatedFat 6.8, Cholesterol 234.3, Sodium 917.7, Carbohydrate 18.3, Fiber 1.5, Sugar 2.5, Protein 12.1
More about "chocolate fondant puddings recipes recipe for zucchini"
CHOCOLATE FONDANT PUDDINGS - FOOD | DRINK | RECIPES
From waitrose.com
4/5 (654)Total Time 40 minsServings 4Calories 735 per serving
CHOCOLATE FONDANT PUDDINGS RECIPE - GOOD FOOD
From goodfood.com.au
Servings 10Total Time 45 minsCategory DessertPublished 2022-03-12
- Preheat the oven to 200°C (400°F/Gas 6). Brush ten 125 ml (4 fl oz/1/2 cup) dariole moulds or ramekins well with melted butter and dust with cocoa, turning the ramekins to lightly coat and discarding any excess.
- Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (make sure the base of the bowl doesn't touch the water) and stir occasionally until melted and smooth. Remove the bowl from the pan, and set aside.
- Use an electric mixer with a whisk attachment to whisk the eggs, egg yolks and sugar in a medium bowl for 4 minutes or until very thick and pale. Add the chocolate mixture and use a balloon whisk to stir until combined. Add the cream or liqueur and whisk to combine. Sift the flour over the mixture and use a large metal spoon or spatula to fold together until just combined.
EASY CHOCOLATE FONDANT PUDDING RECIPE - CAKEBOXING.COM
From cakeboxing.com
CHOCOLATE FONDANT RECIPE
From crecipe.com
RECIPE OF PERFECT HOT CHOC FONDANT PUDDINGS | THE AMERICAN ...
From americandinner.netlify.app
CHOCOLATE FONDANT PUDDING RECIPE - CAKEBOXING.COM
From cakeboxing.com
CHOCOLATE FONDANT PUDDING RECIPE - YOUTUBE
From youtube.com
CHOCOLATE FONDANT RECIPE | CARNATION
From carnation.co.uk
CHOCOLATE FONDANT PUDDINGS RECIPE : SBS FOOD
From sbs.com.au
RECIPES: CHOCOLATE FONDANT PUDDINGS
From cafecat.com.au
GOOEY CHOCOLATE FONDANT PUDDINGS RECIPE - BBC FOOD
From bbc.co.uk
A RECIPE FOR APERTURE: CHOCOLATE FONDANT PUDDINGS
From arecipeforaperture.blogspot.com
CHOCOLATE ZUCCHINI BREAD RECIPE - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
CHOCOLATE FONDANT PUDDINGS - BIGOVEN.COM
From bigoven.com
CHOCOLATE ZUCCHINI BREAD PUDDING RECIPE BY VALAER MURRAY
From thedailymeal.com
CHOCOLATE GINGER FONDANT PUDDINGS VEGETARIAN RECIPE
From easyveggieideas.com
CHOCOLATE ZUCCHINI PUDDING - RECIPES | COOKS.COM
From cooks.com
CHOCOLATE ORANGE FONDANT PUDDINGS VEGETARIAN RECIPE
From easyveggieideas.com
FONDANT PUDDINGS RECIPE
From crecipe.com
CHOCOLATE FONDANT PUDDINGS | RECIPE | CHOCOLATE FONDANT ...
From pinterest.ca
FLOURLESS CHOCOLATE FONDANTS | EASY & GLUTEN-FREE ...
From deliciouseveryday.com
HEALTHY CHOCOLATE ZUCCHINI CAKE RECIPE - COOKEATSHARE
From cookeatshare.com
CHOCOLATE PUDDING ZUCCHINI BREAD - RECIPE | COOKS.COM
From cooks.com
CHOCOLATE ZUCCHINI BREAD - RECIPETIN EATS
From recipetineats.com
10 CHOCOLATE ZUCCHINI RECIPES WE CAN'T GET ENOUGH OF
From tasteofhome.com
HOW TO MAKE CHOCOLATE FONDANTS – JAMIE OLIVER | FEATURES ...
From jamieoliver.com
CHOCOLATE ZUCCHINI RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love