Maple Croissant Pouding Chômeur Bake

Method

1. Preheat the oven to 190 °C for 10 min. Choose a Ø 16 cm baking dish that holds the croissant halves snugly in a single, slightly overlapping layer, and set it on a tray.

   oven

2. In a saucepan at least three times their volume, bring the maple syrup and cream to the boil over medium heat, about 4 min, then let it bubble for 1 minute, watching closely. Turn off the heat.

   Add in this stepPure maple syrup 90 mlWhipping cream (35% fat) 90 ml

   medium heat

3. Slice the croissants in half horizontally. Brush the inside of the dish with some of the melted butter, lay the croissant halves in it cut side up, slightly overlapping, and brush the tops with the rest of the butter.

   Add in this stepButter croissants, ideally a day old 2Butter, melted 15 g

4. Pour the hot maple sauce evenly over the croissants, making sure the cut sides get soaked. Leave for 5 min so the bottoms drink up the sauce, then sprinkle with the brown sugar and cinnamon.

   Add in this stepBrown sugar 2 tspGround cinnamon 1 pinch

5. Bake in the oven for 17 min, until the tops are deep golden and crisp and the sauce underneath is bubbling thickly. If the edges darken too fast, cover loosely with foil.

   oven

6. Rest for 5 min; the sauce sets into a soft caramel. Sprinkle with flaky salt and serve warm, each portion topped with a scoop of vanilla ice cream melting into the maple.

   Add in this stepFlaky sea salt 1 pinchScoops of vanilla ice cream 2