Raspberry croissant bake
Preparation : 10 min
Cooking : 40 min
Total time : 55 min Rest : 5 min
4 people
2 croissants
250 ml of milk
1 sachet of vanilla sugar (10 g)
30 g of sugar
2 eggs
50 g of raspberries
Associated products
RECIPE STEPS
1
In the large transparent bowl of the Mini Plus equipped with the metal knife, arrange the stale croissants cut into pieces. Crush them with the PULSE function. Set aside.
- 2 croissants
2
Preheat the oven to 180 °C.
In the large transparent bowl, equipped with the whisk, break the eggs and run the AUTO mode for 2 minutes.
- 2 eggs
3
Restart and pour the milk, vanilla sugar, and powdered sugar through the chute. Pour the dough over the crushed croissants to soften them.
Add 3/4 of the raspberries, crush them with a fork in the dough and let everything rest for 5 minutes.
- 250 ml of milk
- 1 sachet of vanilla sugar (10 g)
- 30 g of sugar
- 50 g of raspberries
4
In verrines, distribute the mixture evenly.
5
Bake for 40 minutes.
Decorate with the remaining raspberries.
- 50 g of raspberries
