Feed your appetite for cooking with Penguin’s expert authors
Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Pistachio Pain Au Chocolat Pudding
Introduction from Rukmini Iyer
This indulgent pain au chocolat pudding is as good to finish off a dinner party as it is for breakfast the next day, with a rich, pistachio-enriched custard running through the dish. As the pain au chocolat has a high butter content, you can skip the usual buttering of each slice.
Ingredients
Essential kit
You will need: a food processor or spice grinder and a 20cm x 26cm roasting tin.
Method
Preheat the oven to 150°C fan/170°C/gas 3. Use a food processor or spice grinder to briefly blitz 50g of the pistachios into a rough powder – don’t overblitz, or they’ll get oily. Roughly chop the remaining pistachios and set aside.
Whisk the egg yolks with the caster sugar, then slowly whisk in the single cream, milk and ground pistachios.
Slice each pain au chocolat into three pieces and arrange in a buttered 20cm x 26cm roasting tin.
Pour the pistachio custard mixture over the sliced pain au chocolat, squashing the slices down well, then scatter over the chopped pistachios. Transfer to the oven and bake for 25–30 minutes, until crisp and golden brown on top, but still soft within. Serve.
FOR GLUTEN-FREE: Use gluten-free pains au chocolat.
Preview
This recipe is a preview
Buy the book for the full recipe, and more great recipes from this author
From the book
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
With recipes for every season, occasion and skill level
Buy From
You might also like
