Chocolate Agar Agar
This easy Chocolate Agar Agar pudding recipe blends tropical coconut cream and rich cocoa, sweet condensed milk for a smooth, nostalgic treat that’s fridge-friendly and crowd-pleasing. Bring back warm memories with this classic dessert that everyone cannot resist!
If you’ve ever craved a dessert that’s simple, nostalgic, and comforting all at once, I hope you give this chocolate agar agar a try. Pudding for me is a throwback to my childhood, moreover, this chocolate agar agar pudding holds a special place in my heart.
Do you know about agar-agar? Agar-Agar is a vegetarian gelatine substitute. Agar agar is a seaweed that has been used for centuries to thicken all sorts of Asian dishes, particularly desserts. According to Wiki, it’s made from a seaweed called Red algae. This can be used as gelatin, to thicken soups, as fruit preserves, in ice cream, and other desserts, or as a clarifying agent in brewing.
A Sweet Nostalgia with Grandma Recipe
Every time I make this chocolate agar agar, it feels like a sweet trip back in time, straight to my childhood afternoons in elementary school. My nenek (that’s grandma in Indonesian) would always be waiting with her signature chocolate pudding. It wasn’t fancy, but to us grandkids, it was pure gold. She’d gather us all cousins, siblings, whoever happened to be around, and serve it in thick, generous slices on small ceramic plates. The smell of coconut and cocoa always filled the air, and we’d sit cross-legged on the floor, chatting and giggling with mouths full.
I found myself missing those sweet, simple memories so much; the laughter, the warmth, and the taste of grandma’s chocolate pudding that I decided to bring them back to life in my kitchen today. Now, whenever I make this pudding, I’m not just making dessert. I’m recreating a memory. It’s comforting, familiar, and filled with a warmth no store-bought treat can match.
Whether you’re making it to relive childhood memories like mine or just looking for a delicious, creamy treat with a tropical twist, this recipe is perfect to share with family—or keep all to yourself. Go on, make a batch and create sweet moments of your own!
This Chocolate agar agar pudding is made using milk, cocoa powder, agar agar, and dark chocolate. A delicious set of chocolate agar agar, which makes a perfect dessert. Especially if you’re into chocolate lover, you will love it! It’s not a kind of pudding which jiggly, silky, and melts in the mouth. On the contrary, this is a thick, dense, chocolaty, and fulfilling dessert.
Ingredients of Chocolate Agar Agar Pudding
- Plain Agar Agar; It’s the star of the recipe, giving the dessert its firm yet jiggly texture. Unlike gelatin, agar sets at room temperature and is 100% plant-based—perfect for vegan or halal diets.
- Sugar; Adds sweetness to balance the bitter notes of cocoa and enhance the chocolate flavor.
- Cocoa Powder; Gives the dessert its deep chocolate taste. Use unsweetened cocoa powder for a more intense, rich flavor. I use about 30% dark chocolate
- Salt; Just a pinch brings out the depth of the chocolate and balances the sweetness
- Coconut Cream; Adds a creamy, velvety texture and a subtle coconut aroma that pairs beautifully with chocolate. It also helps make the agar-agar feel richer and more indulgent.
- Chocolate Condensed Milk; This thick, sweet ingredient adds chocolate flavor and richness all in one go. It complements the cocoa powder and creates a fudgier taste.
- Water; Acts as the base liquid to dissolve the agar-agar and blend all the ingredients
How to Make Chocolate Agar Agar Pudding
First, in a saucepan, whisk together the agar-agar powder, sugar, cocoa powder, and salt until well combined and no dry clumps remain.
Next, add the coconut cream and chocolate condensed milk. Stir well until the mixture is smooth.
Then, gradually pour in the water while whisking continuously to prevent lumps.
Place the saucepan over medium-high heat, and bring the mixture to a boil, stirring constantly. This helps the agar-agar dissolve completely and prevents it from sticking to the bottom.
Once it reaches a rolling boil, turn off the heat. Carefully pour the mixture into molds or a container of your choice.
Let it cool at room temperature, then transfer to the fridge to set completely (about 1–2 hours).
Before serving, dust with cocoa powder for a rich finish. Enjoy your silky, chocolatey agar-agar chilled!
Some Tips;
- Strain the mixture before pouring into molds for an ultra-smooth jelly.
- Top with grated chocolate, chocolate sauce, or a dollop of whipped cream for an extra treat.
- Keep refrigerated in a sealed container. Best enjoyed within 3–4 days for peak freshness.
You should try these recipes too! here;
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I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!
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Chocolate Agar Agar
Equipment
- Pudding Mold
Ingredients
- 21 g Plain Agar Agar
- 1 cup Sugar
- ½ cup Cocoa Powder
- ¼ tsp Salt
- 200 ml Coconut Cream
- 1 cup Chocolate Condensed Milk
- 1 l Water
Instructions
- Mix agar agar, sugar, cocoa powder, and salt in a saucepan until well combined.
- Add coconut cream and chocolate condensed milk and mix again then add water and stir with a whisk until there’s no lumps.
- Heat over medium-high heat and stir constantly until boiled. Remove from the heat and pour into the mold and let it cool before transferring it to the fridge.
- Dust cocoa powder over the chocolate agar before serving, enjoy!
Kaasstengel
Try this Kaasstengel recipe for rich, cheesy Indonesian cheese sticks that are crisp on the outside and soft inside. Made with real butter and a blend of Edam and Cheddar, it’s perfect for Eid celebration, Chinese New Year, holidays, teatime, or everyday snacking!
A Cozy Eid (or Christmas!) Tradition: Kaasstengel and Cookie Time
In Indonesia, baking cookies isn’t just a holiday activity, it’s a heartfelt tradition. During festive seasons like Lebaran (Eid al-Fitr) and Christmas (Natal), our cookie jars are always stocked with classics like nastar (pineapple jam cookies), putri salju (snowy butter cookies), and of course, the ever-popular kaastengel. These cheesy, savory cookies are such a favorite that no celebration feels complete without them.
The days leading up to Eid are often spent in the kitchen, surrounded by family, rolling dough, grating cheese, and sneaking warm bites straight from the tray. It’s a joyful kind of chaos, everyone pitching in to bake treats that bring smiles all around.
And it’s not just about sweets. Indonesian Eid feasts also include rich, savory dishes like opor ayam (coconut chicken), sambal ati (spicy liver and potatoes), and ketupat (rice cakes in woven palm leaves). Everything is shared—between families, friends, and neighbors—and that’s what makes it so special.
Even if it’s not a holiday, go ahead and make a batch of kaasstengels anytime. They’re perfect for cozy weekends, tea time, or whenever you’re craving something cheesy and nostalgic. And stay tuned—I’ll be sharing more savory Eid recipes soon too!
The Story Behind Kaasstengel
Kaastengel—also called kue keju in Indonesia—is a delicious blend of Dutch roots and Indonesian love for cheesy snacks. The name itself comes from the Dutch words “kaas” meaning cheese, and “stengels” meaning sticks. This savory treat was first introduced during the colonial era, but over time, Indonesians gave it their signature twist.
Unlike the original Dutch kaasstengels, which are longer and more like puff pastry sticks, the Indonesian kastengel is smaller, denser, buttery, and super cheesy—often topped with aged cheese like Edam or local cheddar. The texture? Buttery and crumbly, with that satisfying melt-in-your-mouth finish.
What truly sets Kastengel apart is its savory flavor. While most festive cookies lean toward sweet (think nastar or putri salju), kastengel stands out with its salty, cheesy charm. That’s why you’ll always see a jar of kastengels on the table during Eid (Lebaran), Christmas, or even Chinese New Year in Indonesia.
Locally, we call cookies like kastengel “kue kering” (dry cookies), and baking them at home has become a cherished tradition across generations. kaasstengels are little bites of history—and joy—you’ll want to keep around all year long.
Ingredients of Kaasstengel
- Edam Cheese grated; It’s a semi-hard cheese from the Netherlands. Usually, an aged cheese is best for kastengel as they have low moisture and a distinct flavor. This aged cheese brings a sharp, nutty flavor to the dough, essential for that signature kaasstengel taste. Edam also melts well and adds richness. If you can’t find Edam, you can use Gouda or Parmesan, or combinations of Gouda and Parmesan, or Edam and Parmesan are nice too.
- Cheddar Cheese, grated; Cheddar provides a bold, salty punch and pairs well with Edam. It adds a soft, melty texture and enhances the overall cheesiness.
- Butter: Butter is the fat base of the dough, making the cookies tender, crumbly, and flavorful. It also helps bind the flour and cheese together.
- Egg: Eggs provide structure, moisture, and richness. They help the dough hold its shape and contribute to a slightly cakey bite.
- All-purpose Flour gives the cookie body and shape. It creates that perfect balance between firm and crumbly.
- Cornstarch softens the texture, making the cookies more tender and less dense. It adds that melt-in-your-mouth effect.
- Milk Powder: Adds richness and a subtle creamy flavor. It also improves browning and helps create a golden crust during baking.
- Egg Yolk; used to glaze the tops of the cookies, giving them a beautiful glossy finish and helping the garnish cheese stick.
- Grated Cheddar Cheese for garnish; Sprinkled on top before baking, this cheese adds a crisp, golden cheesy topping and a burst of extra flavor.
How to Make Kaasstengel
Preheat your oven to 120℃ (250℉) to get it ready while you work on the dough.
In a large bowl, beat the butter and eggs together using a hand mixer on low speed until well combined. Add in the grated Edam and Cheddar cheese, then mix again until the mixture is smooth and evenly blended.
Next, add the dry ingredients — flour, cornstarch, and milk powder. Beat again just until everything is fully incorporated and a soft dough forms. Don’t overmix.
Prepare your workspace by covering your surface and rolling pin with plastic wrap. This keeps the dough from sticking and makes cleanup easier. Roll the dough out until it’s about 1 cm thick.
Cut the dough using a kaasstengel cutter or a knife into small rectangular sticks, approximately 1.5 x 4 cm in size.
Place the dough pieces onto a lined baking tray. Brush the tops with egg yolk for that signature golden finish, then sprinkle with grated Cheddar cheese for extra flavor and texture.
Bake in the preheated oven for 40 minutes. About halfway through, rotate the tray to ensure the cookies bake evenly and get that perfect golden color.
Let the cookies cool completely before storing them in an airtight jar. This helps them stay crisp and fresh for longer. Once baked, remove the tray from the oven and let the kastengel cool completely on the baking tray before transferring them to an airtight container for storage. They will become crispier as they cool.
Recipe Notes;
- Use good quality cheese: Aged cheeses like Edam, Gouda, or a sharp cheddar are often recommended for their flavor and lower moisture content.
- Don’t overmix the dough: Overmixing can result in tough cookies. Mix just until the ingredients are combined.
- Even size: Try to cut the kaasstengel into uniform sizes for even baking.
- Don’t overbake: Bake until just golden; they will continue to harden as they cool.
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Kaasstengels
Ingredients
- 100 g Edam Cheese grated
- 120 g Cheddar Cheese grated
- 250 g Butter
- 2 Egg
- 2 ¼ cup All-purpose Flour
- ⅓ cup Cornstarch
- ⅓ cup Milk Powder
- 2 Egg Yolk
- 100 g Grated Cheddar Cheese garnish
Instructions
- Preheat oven to 120℃ or 250℉.
- Beat butter with eggs using a hand mixer over low speed until mixed then add grated edam and cheddar cheese, stir until well blended.
- Add flour, cornstarch, and milk powder, beat again until well combined.
- Cover your working surface and rolling pin with plastic wrap. Flatten the dough using a rolling pin until it is 1 cm thick. Cut the dough using a kaasstengel cutter or cut the dough into sticks (1.5×4 cm).
- Put in a baking tray then brush the top with some of the egg yolk and top it with grated cheddar cheese. Bake for 40 minutes, turn the baking tray midways so the cookies will baked evenly.
- Let it cool completely before you store it in an airtight jar.
Croissant Bread Pudding
Croissant Bread Pudding is a luxurious dessert using croissants as the main ingredient. The flaky and buttery texture of the croissant absorbs the custard, resulting in a dessert that is melted, legit, and aromatic in every bite.
This time we will discuss a creative dessert made from croissants. You can make this dessert at home. The main ingredients are croissants, eggs, heavy cream, milk, and others. To make this dessert requires 15 minutes of preparation time, while the cooking time is 45 minutes. You also can get the ingredients to make this dessert at the supermarket. Serve this when celebrating a special day because it looks luxurious and delicious tastes.
What is Croissant Bread Pudding?
This classic dessert comes from Europe. To make this dessert, usually by soaking white bread or croissants in a mixture of eggs and milk (custard). After that, bake until half solid but still soft.
The main ingredients for making this dessert are croissants, eggs, milk, sugar, and others. The important steps to make this dessert are arranging the croissants in a baking pan, making custard, pouring custard over the croissants in the pan, baking, and serving.
Tips for Making This Dessert
Here are some tips to make this dessert texture soft and delicious taste.
Use Dry Croissants
A dry texture is easier to absorb the custard without becoming too soft.
Make Sure the Custard is Mixed
To make the custard, use a whisk or mixer to make sure there are no lumps. Also add aromatic ingredients to make it fragrant.
Let it Sit Before Baking
After pouring the custard over the croissants, let it sit for 15-30 minutes to absorb. This process is important so that it is not too dry on the inside and the final result is soft.
Filling Variations
Add ingredients for toppings such as chocolate, nuts, or berries to give a variety of flavors.
Bake at the Right Temperature
Do not overheat so that the custard does not cook too quickly and harden on the outside before the inside is perfectly cooked. Then, check by inserting a toothpick into the center. If it comes out clean or slightly wet, it means it is cooked.
Use Full-Fat Heavy Cream or Milk
Using high-quality heavy cream or milk will give the custard a smoother texture and produce a creamy flavor.
Maintain Moisture and Baking Time
If the top begins to brown, cover with aluminum foil halfway through the baking time to ensure the inside remains moist.
Serve in Small Portions
For a more beautiful and practical presentation, it is best to serve in small portions. Also you can add toppings to enhance the appearance.
The Texture of This Dessert
Here are the textures of this dessert that make it so appetizing.
Soft and Moist Inside
The inside is very soft because there is a layer of custard. This soaking process allows the croissant to absorb all the liquid, creating a texture similar to pudding that melts in the mouth. The absorbed custard gives a rich creamy taste, but still feels light. Additionally, this combination creates a chewy and delicious sensation.
Crispy Outside
The outside that goes through the baking process becomes slightly crispy. This gives an interesting textural contrast with the soft inside.
Richer Textural Dimension
Adding additional ingredients such as chocolate, roasted nuts, or berries will give a more diverse texture.
Other Variants of This Dessert
Here are some other variants of this dessert that can give a different culinary experience.
Chocolate
You can add chocolate chips or pieces of chocolate bars to the dough. The chocolate will melt during the baking process. This will give a rich sweet taste that blends with the custard.
Apple Cinnamon
For a touch of autumn, you can add sweet apple pieces and cinnamon. Combining apples with a little sugar will give a chewy texture and natural sweetness. While cinnamon gives a warm aroma.
Orange and Almond
You can add a little lime or grape fruit juice to give a fresh and sour taste. Mix in almond slices to give a crunchy and savory element to balance the sweetness of the custard.
The Specialties of This Dessert
Here are some of the specialties of this dessert that make it worthy of being a favorite.
Rich and Luxurious Taste
The mixture of custard and vanilla blends perfectly with the taste of butter in this dessert. The result is a dessert with a balanced savory-sweet taste. Fragrant and classy like a dish in a restaurant or cake shop.
Flexible
You can make this dessert according to your taste by adding other toppings such as fresh fruit, chocolate, caramel sauce, honey, nuts, and others.
Unique Creation
Using dry croissants will be more delicious. Additionally, this is a smart way to process left over bread into a special dessert.
What are you waiting for? Let’s make this luxurious dessert!
Ingredients of Croissant Bread Pudding
- 6 Small croissants: The main ingredient in this dessert because of its crispy layer texture. When baking with custard, it will absorb the liquid and create a soft texture inside but the outside remains slightly crispy and layered. Using a small size will make it easier to absorb the custard.
- 1 Egg: As a binding ingredients in custard. Gives moisture to the custard and makes it creamier.
- 1 cup Heavy cream: Gives a rich and soft texture to the custard. This cream adds depth to the flavor and gives a luxurious and soft creamy sensation. It also helps produce a texture that is not too dry.
- 1 cup Milk: To soften the custard and give softness without making it too thick. The combination of milk and heavy cream gives the perfect balance.
- 1 tsp Cinnamon powder: A spice that is perfect for adding warmth and aroma to this dessert. Cinnamon also gives a distinctive touch of flavor.
- 1 tsp Vanilla essence: Adds aroma and natural sweetness that gives depth to the custard.
- ¼ cup Sugar: Gives a sweet taste to the dessert. Sugar also helps the caramelization process during the baking process, creating a slightly crispy outside. The right use of sugar will produce the right balance of flavors.
- ¼ cup Raspberry jam: Gives a fresh and slightly sour fruit flavor. It will also balance the sweet and creamy flavor of the custard. In addition, it also gives an additional fresh flavor.
Garnish
- Fresh Raspberry: As a decoration to give a fresh and sour element that contrasts with the sweet and creamy texture. Adds a brighter and more attractive appearance.
- Roasted sliced almond: Gives a crunchy texture that complements the soft pudding. Almonds also add a savory taste and a little nutty flavor that balances the sweetness of the dessert. Roasted almonds give a fragrant aroma and add to the beautiful appearance of the dessert.
How to Make Croissant Bread Pudding
First, preheat oven to 180 c.
After that, tear the croissants into small pieces and place it into the baking pan and set aside.
Then, in a mixing bowl, mix egg, heavy cream, milk, cinnamon powder, vanilla essence and sugar until well combined.
Next, pour it over the croissant and bake for 30 minutes.
Lastly, after the croissants bread pudding is baked, garnish it with raspberry jam, fresh raspberry and almond.
Enjoy your dessert!
Nutrient Content
Here is a general overview of the nutritional content of this dessert.
Carbohydrates
The main source of carbohydrates comes from the croissant which is made from flour and butter. Sugar also contributes additional carbohydrates.
Protein
The protein content comes from the eggs and milk in the custard.
Fiber
If you add fruit or nuts, the fiber content can be higher. Usually the fiber comes from berries.
Serving Recommendations
Here are some choices that are suitable for you to eat with this dessert.
Black coffee
Suitable as a side drink because its bitter taste can balance the sweet and creamy taste of the dessert.
Chocolate
You can add melted chocolate or chocolate pieces to give a richer texture and taste. Dark chocolate or white chocolate also can be a complement that adds a dimension of taste to the dessert.
Cheese
If you like a combination of sweet and savory, mascarpone cheese or cream cheese can be a delicious side dish. Additionally, this cheese will add a creamy and slightly salty taste.
Croissant Bread Pudding has a luxurious taste and appearance. Serving it is suitable when gathering with family, formal events, or even a dessert menu idea at a cafe or home business.
Don’t miss a recipe! Be sure to follow us on Instagram @Muchdesserts and our Tiktok! You can also sign up and check Muchbutter for mouthwatering food pictures and daily cooking recipes!
Thanks for your support. I really appreciate it!
Let’s try to make other dessert recipe below!
Croissant Bread Pudding
Ingredients
- 6 Small Croissant
- 1 Egg
- 1 cup Milk
- 1 tsp Cinnamon powder
- 1 tsp Vanilla essence
- ¼ cup Sugar
- ¼ cup Raspberry jam
- Fresh raspberry for garnish
- Roasted sliced almond for garnish
Instructions
- Preheat oven to 180 c.
- Tear the croissants into small pieces and place it into the baking pan and set aside.
- In a mixing bowl, mix egg, heavy cream, milk, cinnamon powder, vanilla essence and sugar until well combined.
- Pour it over the croissant and bake for 30 minutes.
- After the croissants bread pudding is baked, garnish it with raspberry jam, fresh raspberry and almond. Enjoy!
Croissant Bread Pudding
Croissant Bread Pudding is a luxurious dessert using croissants as the main ingredient. The flaky and buttery texture of the croissant absorbs the custard, resulting in a dessert that is melted, legit, and aromatic in every bite.
This time we will discuss a creative dessert made from croissants. You can make this dessert at home. The main ingredients are croissants, eggs, heavy cream, milk, and others. To make this dessert requires 15 minutes of preparation time, while the cooking time is 45 minutes. You also can get the ingredients to make this dessert at the supermarket. Serve this when celebrating a special day because it looks luxurious and delicious tastes.
What is Croissant Bread Pudding?
This classic dessert comes from Europe. To make this dessert, usually by soaking white bread or croissants in a mixture of eggs and milk (custard). After that, bake until half solid but still soft.
The main ingredients for making this dessert are croissants, eggs, milk, sugar, and others. The important steps to make this dessert are arranging the croissants in a baking pan, making custard, pouring custard over the croissants in the pan, baking, and serving.
Tips for Making This Dessert
Here are some tips to make this dessert texture soft and delicious taste.
Use Dry Croissants
A dry texture is easier to absorb the custard without becoming too soft.
Make Sure the Custard is Mixed
To make the custard, use a whisk or mixer to make sure there are no lumps. Also add aromatic ingredients to make it fragrant.
Let it Sit Before Baking
After pouring the custard over the croissants, let it sit for 15-30 minutes to absorb. This process is important so that it is not too dry on the inside and the final result is soft.
Filling Variations
Add ingredients for toppings such as chocolate, nuts, or berries to give a variety of flavors.
Bake at the Right Temperature
Do not overheat so that the custard does not cook too quickly and harden on the outside before the inside is perfectly cooked. Then, check by inserting a toothpick into the center. If it comes out clean or slightly wet, it means it is cooked.
Use Full-Fat Heavy Cream or Milk
Using high-quality heavy cream or milk will give the custard a smoother texture and produce a creamy flavor.
Maintain Moisture and Baking Time
If the top begins to brown, cover with aluminum foil halfway through the baking time to ensure the inside remains moist.
Serve in Small Portions
For a more beautiful and practical presentation, it is best to serve in small portions. Also you can add toppings to enhance the appearance.
The Texture of This Dessert
Here are the textures of this dessert that make it so appetizing.
Soft and Moist Inside
The inside is very soft because there is a layer of custard. This soaking process allows the croissant to absorb all the liquid, creating a texture similar to pudding that melts in the mouth. The absorbed custard gives a rich creamy taste, but still feels light. Additionally, this combination creates a chewy and delicious sensation.
Crispy Outside
The outside that goes through the baking process becomes slightly crispy. This gives an interesting textural contrast with the soft inside.
Richer Textural Dimension
Adding additional ingredients such as chocolate, roasted nuts, or berries will give a more diverse texture.
Other Variants of This Dessert
Here are some other variants of this dessert that can give a different culinary experience.
Chocolate
You can add chocolate chips or pieces of chocolate bars to the dough. The chocolate will melt during the baking process. This will give a rich sweet taste that blends with the custard.
Apple Cinnamon
For a touch of autumn, you can add sweet apple pieces and cinnamon. Combining apples with a little sugar will give a chewy texture and natural sweetness. While cinnamon gives a warm aroma.
Orange and Almond
You can add a little lime or grape fruit juice to give a fresh and sour taste. Mix in almond slices to give a crunchy and savory element to balance the sweetness of the custard.
The Specialties of This Dessert
Here are some of the specialties of this dessert that make it worthy of being a favorite.
Rich and Luxurious Taste
The mixture of custard and vanilla blends perfectly with the taste of butter in this dessert. The result is a dessert with a balanced savory-sweet taste. Fragrant and classy like a dish in a restaurant or cake shop.
Flexible
You can make this dessert according to your taste by adding other toppings such as fresh fruit, chocolate, caramel sauce, honey, nuts, and others.
Unique Creation
Using dry croissants will be more delicious. Additionally, this is a smart way to process left over bread into a special dessert.
What are you waiting for? Let’s make this luxurious dessert!
Ingredients of Croissant Bread Pudding
- 6 Small croissants: The main ingredient in this dessert because of its crispy layer texture. When baking with custard, it will absorb the liquid and create a soft texture inside but the outside remains slightly crispy and layered. Using a small size will make it easier to absorb the custard.
- 1 Egg: As a binding ingredients in custard. Gives moisture to the custard and makes it creamier.
- 1 cup Heavy cream: Gives a rich and soft texture to the custard. This cream adds depth to the flavor and gives a luxurious and soft creamy sensation. It also helps produce a texture that is not too dry.
- 1 cup Milk: To soften the custard and give softness without making it too thick. The combination of milk and heavy cream gives the perfect balance.
- 1 tsp Cinnamon powder: A spice that is perfect for adding warmth and aroma to this dessert. Cinnamon also gives a distinctive touch of flavor.
- 1 tsp Vanilla essence: Adds aroma and natural sweetness that gives depth to the custard.
- ¼ cup Sugar: Gives a sweet taste to the dessert. Sugar also helps the caramelization process during the baking process, creating a slightly crispy outside. The right use of sugar will produce the right balance of flavors.
- ¼ cup Raspberry jam: Gives a fresh and slightly sour fruit flavor. It will also balance the sweet and creamy flavor of the custard. In addition, it also gives an additional fresh flavor.
Garnish
- Fresh Raspberry: As a decoration to give a fresh and sour element that contrasts with the sweet and creamy texture. Adds a brighter and more attractive appearance.
- Roasted sliced almond: Gives a crunchy texture that complements the soft pudding. Almonds also add a savory taste and a little nutty flavor that balances the sweetness of the dessert. Roasted almonds give a fragrant aroma and add to the beautiful appearance of the dessert.
How to Make Croissant Bread Pudding
First, preheat oven to 180 c.
After that, tear the croissants into small pieces and place it into the baking pan and set aside.
Then, in a mixing bowl, mix egg, heavy cream, milk, cinnamon powder, vanilla essence and sugar until well combined.
Next, pour it over the croissant and bake for 30 minutes.
Lastly, after the croissants bread pudding is baked, garnish it with raspberry jam, fresh raspberry and almond.
Enjoy your dessert!
Nutrient Content
Here is a general overview of the nutritional content of this dessert.
Carbohydrates
The main source of carbohydrates comes from the croissant which is made from flour and butter. Sugar also contributes additional carbohydrates.
Protein
The protein content comes from the eggs and milk in the custard.
Fiber
If you add fruit or nuts, the fiber content can be higher. Usually the fiber comes from berries.
Serving Recommendations
Here are some choices that are suitable for you to eat with this dessert.
Black coffee
Suitable as a side drink because its bitter taste can balance the sweet and creamy taste of the dessert.
Chocolate
You can add melted chocolate or chocolate pieces to give a richer texture and taste. Dark chocolate or white chocolate also can be a complement that adds a dimension of taste to the dessert.
Cheese
If you like a combination of sweet and savory, mascarpone cheese or cream cheese can be a delicious side dish. Additionally, this cheese will add a creamy and slightly salty taste.
Croissant Bread Pudding has a luxurious taste and appearance. Serving it is suitable when gathering with family, formal events, or even a dessert menu idea at a cafe or home business.
Don’t miss a recipe! Be sure to follow us on Instagram @Muchdesserts and our Tiktok! You can also sign up and check Muchbutter for mouthwatering food pictures and daily cooking recipes!
Thanks for your support. I really appreciate it!
Let’s try to make other dessert recipe below!
Croissant Bread Pudding
Ingredients
- 6 Small Croissant
- 1 Egg
- 1 cup Milk
- 1 tsp Cinnamon powder
- 1 tsp Vanilla essence
- ¼ cup Sugar
- ¼ cup Raspberry jam
- Fresh raspberry for garnish
- Roasted sliced almond for garnish
Instructions
- Preheat oven to 180 c.
- Tear the croissants into small pieces and place it into the baking pan and set aside.
- In a mixing bowl, mix egg, heavy cream, milk, cinnamon powder, vanilla essence and sugar until well combined.
- Pour it over the croissant and bake for 30 minutes.
- After the croissants bread pudding is baked, garnish it with raspberry jam, fresh raspberry and almond. Enjoy!
Canele
Canele is one of the traditional desserts that is famous for its distinctive shape like a wavy cylinder with a soft, chewy, and custard-like inside. The dark outer layer and perfect caramelization captivate dessert lovers.
Let’s discuss a unique dessert, namely Canele! We can make this at home. The main ingredients of this dessert are milk, butter, egg yolks, and others. The ingredients to make this dessert are available in supermarkets. Serve this as a dessert at special celebrations.
What is Canele?
This dessert comes from France and has a long culinary history. Initially, making this for dessert at religious events or special celebrations. Then, this dessert became famous because of the recipe of a woman who loved the culinary tradition of Bordeaux. After that, this dessert became famous in several countries.
To make this dessert, the main ingredients used are milk, vanilla beans, butter, and others. The important steps in making this are making and filtering the batter, preparing the mold, baking process, and serving.
Tips for Making This Dessert
Making this dessert requires expertise because the texture and distinctive taste can be done with the right technique. Here are tips for making it.
Use a Special Mold
This dessert has a special mold like the bundt cake. Copper molds are very important because they can conduct heat well. In addition, it can produce a crispy outer surface and perfect caramelization.
Prepare the Mold Properly
Before pouring the batter into the mold, we brush it with melted butter and a little sugar. This will help create a crispy caramel layer on the outside.
Strain the Batter Properly
The filtering process is to avoid lumps of flour or eggs that are not evenly mixed. This will produce a smoother and softer texture on the inside.
Use a Good Quality Ingredients
Make sure to use real vanilla for a more intense taste. In addition, use high-quality butter to give softness and a more delicious taste.
Bake at High Temperature
The baking process at high temperatures will create a crispy crust and caramelization on the outside. After that, lower the temperature to ensure the inside remains soft.
Don’t Open the Oven
During the baking process, avoid opening the oven door too often. A stable temperature is important for creating the right texture. Opening the oven door causes the temperature to drop.
Don’t Overfill the Mold
Fill the mold only about 2/3 of the way with the batter. The batter will expand during the baking process.
Let it Cool Before Serving
After baking, let it cool in the mold before removing it. This will help keep it crispy on the outside. Be careful when removing it from the mold.
Serving
Enjoy this dessert immediately after baking and slightly cooling. Store in a tightly closed container at room temperature. It is best not to store this in the refrigerator as it will lose its crispiness.
Texture of Canele
One of the interesting characteristics of this dessert is its texture. Here is an explanation of the texture of this dessert.
Crispy and Caramelized Outside
The outside of this dessert has a crispy and caramelized texture. This is because the baking process at high temperatures allows the batter to create a golden caramel layer on the outside. Caramelization produces a crispy, slightly crusty, and crunchy surface. Giving a pleasant contrast when we bite into it.
Soft and Chewy Inside
The inside of this dessert is very soft and chewy, with a slight pudding or custard texture. This is because the batter contains milk and eggs. Butter also helps provide moisture. The slightly chewy inside gives a melt-in-your-mouth sensation. Contrast with the crispy outside.
Caramelization
This depends on the oven temperature and baking time. High-temperature baking will form a crispy caramel layer on the outside, while low-temperature baking at the end keeps the inside soft. Perfect baking produces a crispy, caramelized, and slightly wrinkled outer texture. Meanwhile, the inside remains soft, smooth, and chewy.
Other Variants of This Dessert
Here are some other variants that you can make.
Chocolate
You can add melted chocolate into the batter or on the outside to give it a more intense taste.
Matcha
For matcha lovers, you can add this flavor variant to the batter to give it a fresh and slightly bitter taste that is balanced.
Coffee
If you like, add ground coffee to the batter. This will give it a rich coffee aroma and taste.
The Specialties of This Dessert
Here are some of the specialties of this dessert that many people love it.
Contrasting Textures
This dessert has two very contrasting textures in every bite. The outside is crispy and caramelized with a sweet and savory taste. Meanwhile, the inside is soft, chewy, and moist. The combination of these textures is appetizing.
Cute Size
Usually this dessert is small in size, like a bundt cake. This makes it easy to serve as a dessert in small portions. It can also be a perfect choice for special events or as a dessert variant in restaurants.
Wide Influence
Although it originated from France, it has now become one of the famous desserts in many countries. Many restaurants or cake shops serve this dessert.
Now that you know a little about this dessert, let’s make it right away!
Ingredients of Canele
Batter
- 2 cups Milk: Gives softness and moisture to the batter. Milk also helps create a soft texture on the inside resembling custard.
- 1 Vanilla bean: Adds flavor and aroma to the batter. The main ingredient that gives an elegant sweet taste.
- ¼ cup Butter: Gives softness to the batter. In addition, it creates a soft texture on the inside. Butter also gives a savory taste to the batter.
- 1 cup Sugar: To give a sweet taste to the dessert. In addition, it can help the caramelization process during the baking process.
- 2 Egg yolks: To add moisture to the batter.
- 2 Eggs: Helps the batter to rise well. Eggs are also the main ingredient to give structure to the batter.
- ¼ tsp Salt: To balance the sweetness in the batter. Can enrich the overall taste. In addition, it helps introduce the vanilla flavor.
- 1 cup All-purpose flour: To give structure to the batter. Helps maintain the batter during the baking process.
Couting
- 1/3 cup Butter: To coat the mold before pouring the batter. Can create a crispy caramel layer on the outside during the baking process.
- ¼ cup Beeswax: As a strong protective layer and makes it easier to remove the dessert from the mold when cooked.
How to Make Canele
First, pour milk to a saucepan, split vanilla bean then scrape out the seed and add both of it to the milk.
Next, simmer over low-medium heat. Once simmering, remove from the heat then add butter. Set aside.
In a mixing bowl, whisk sugar with egg yolks, egg, and salt until just combine.
After that, remove vanilla bean from the milk mixture and slowly whisk in ¼ of the milk mixture to a mixing bowl.
Next, add in flour and whisk until there is no lumps then pour the rest of the milk mixture and whisk again until well combined.
Sift and transfer the batter to a measuring glass then cover it with a plastic wrap and refrigerate for a day or better 2 days.
Then, preheat oven to 480 f or 250 c.
Bain marie butter and beeswax until melted then stir to combine.
Next, brush thinly beeswax mixture all over the inside of the molds then place it in the freezer for 10 minutes.
After that, stir the chilled batter then fill the molds until almost full.
Bake for 15 minutes. After 15 minutes, reduce the temperature to 400 f or 200 c without removing the cannelle from the oven, continue baking for 50 minutes to 1 hour or until the tops are dark brown.
Lastly, remove from the oven and immediately remove the canele from the mold and let it cool.
Serve and enjoy your dessert!
Nutrient Content
Here are the nutritional contents of this dessert.
Carbohydrates
This dessert contains carbohydrates from flour, sugar, and milk. The main carbohydrates come from flour which gives structure to the dessert.
Protein
This dessert contains protein mostly from eggs which function as a binding agent in the batter.
Calcium
This dessert contains a little calcium which comes from milk and butter.
Serving Recommendations
Here are some options that are suitable for us to eat with this dessert.
Coffee
This dessert tastes sweet and is suitable for us to combine with black coffee such as espresso or cappuccino. The bitter taste will balance with the sweetness of the dessert, creating a perfect harmony of taste.
Green Tea
If you want a lighter and fresher taste, green tea can be an option.
Smoothies
Fresh fruit juice such as orange juice can give a fresh and slightly sour taste that blends with the sweet taste of the dessert.
Canele is a perfect example of beauty and simplicity in the culinary world. The distinctive taste and texture are not only appetizing but also a symbol of Bordeaux cuisine.
Don’t miss a recipe! Be sure to follow us on Instagram @Muchdesserts and our Tiktok! You can also sign up and check Muchbutter for mouthwatering food pictures and daily cooking recipes!
Thanks for your support. I really appreciate it!
You should try making other dessert recipes below!
Canele
Ingredients
Batter
- 2 cup Milk
- 1 Vanilla bean
- ¼ cup Butter
- 1 cup Sugar
- 2 Egg yolks
- 2 Egg
- ¼ tsp Salt
- 1 cup All-purpose flour
Coating
- ⅓ cup Butter
- ¼ cup Beeswax
Instructions
- Pour milk to a saucepan, split vanilla bean then scrape out the seed and add both of it to the milk.
- Simmer over low-medium heat. Once simmering, remove from the heat then add butter. Set aside.
- In a mixing bowl, whisk sugar with egg yolks, egg, and salt until just combine.
- Remove vanilla bean from the milk mixture and slowly whisk in 1/4 of the milk mixture to a mixing bowl.
- Add in flour and whisk until there is no lumps then pour the rest of the milk mixture and whisk again until well combined.
- Sift and transfer the batter to a measuring glass then cover it with a plastic wrap and refrigerate for a day or better 2 days.
- Preheat oven to 480 f or 250 c.
- Bain marie butter and beeswax until melted then stir to combine.
- Brush thinly beeswax mixture all over the inside of the molds then place it in the freezer for 10 minutes.
- Stir the chilled batter then fill the molds until almost full.
- Bake for 15 minutes. After 15 minutes, reduce the temperature to 400 f or 200 c without removing the canele from the oven, continue baking for 50 minutes to 1 hour or until the tops are dark brown.
- Remove from the oven and immediately remove the canele from the mold and let it cool. Serve and enjoy.
Canele
Canele is one of the traditional desserts that is famous for its distinctive shape like a wavy cylinder with a soft, chewy, and custard-like inside. The dark outer layer and perfect caramelization, captivate dessert lovers.
Let’s discuss a unique dessert, namely Canele! We can make this at home. The main ingredients of this dessert are milk, butter, egg yolks, and others. The ingredients to make this dessert are available in supermarkets. Serve this as a dessert at special celebrations.
What is Canele?
This dessert comes from France and has a long culinary history. Initially, making this for dessert at religious events or special celebrations. Then, this dessert became famous because of the recipe of a woman who loved the culinary tradition of Bordeaux. After that, this dessert became famous in several countries.
To make this dessert, the main ingredients used are milk, vanilla beans, butter, and others. The important steps in making this are making and filtering the batter, preparing the mold, baking process, and serving.
Tips for Making This Dessert
Making this dessert requires expertise because the texture and distinctive taste can be done with the right technique. Here are tips for making it.
Use a Special Mold
This dessert has a special mold like the bundt cake. Copper molds are very important because they can conduct heat well. In addition, it can produce a crispy outer surface and perfect caramelization.
Prepare the Mold Properly
Before pouring the batter into the mold, we brush it with melted butter and a little sugar. This will help create a crispy caramel layer on the outside.
Strain the Batter Properly
The filtering process is to avoid lumps of flour or eggs that are not evenly mixed. This will produce a smoother and softer texture on the inside.
Use a Good Quality Ingredients
Make sure to use real vanilla for a more intense taste. In addition, use high-quality butter to give softness and a more delicious taste.
Bake at High Temperature
The baking process at high temperatures will create a crispy crust and caramelization on the outside. After that, lower the temperature to ensure the inside remains soft.
Don’t Open the Oven
During the baking process, avoid opening the oven door too often. A stable temperature is important for creating the right texture. Opening the oven door causes the temperature to drop.
Don’t Overfill the Mold
Fill the mold only about 2/3 of the way with the batter. The batter will expand during the baking process.
Let it Cool Before Serving
After baking, let it cool in the mold before removing it. This will help keep it crispy on the outside. Be careful when removing it from the mold.
Serving
Enjoy this dessert immediately after baking and slightly cooling. Store in a tightly closed container at room temperature. It is best not to store this in the refrigerator as it will lose its crispiness.
Texture of Canele
One of the interesting characteristics of this dessert is its texture. Here is an explanation of the texture of this dessert.
Crispy and Caramelized Outside
The outside of this dessert has a crispy and caramelized texture. This is because the baking process at high temperatures allows the batter to create a golden caramel layer on the outside. Caramelization produces a crispy, slightly crusty, and crunchy surface. Giving a pleasant contrast when we bite into it.
Soft and Chewy Inside
The inside of this dessert is very soft and chewy, with a slight pudding or custard texture. This is because the batter contains milk and eggs. Butter also helps provide moisture. The slightly chewy inside gives a melt-in-your-mouth sensation. Contrast with the crispy outside.
Caramelization
This depends on the oven temperature and baking time. High-temperature baking will form a crispy caramel layer on the outside, while low-temperature baking at the end keeps the inside soft. Perfect baking produces a crispy, caramelized, and slightly wrinkled outer texture. Meanwhile, the inside remains soft, smooth, and chewy.
Other Variants of This Dessert
Here are some other variants that you can make.
Chocolate
You can add melted chocolate into the batter or on the outside to give it a more intense taste.
Matcha
For matcha lovers, you can add this flavor variant to the batter to give it a fresh and slightly bitter taste that is balanced.
Coffee
If you like, add ground coffee to the batter. This will give it a rich coffee aroma and taste.
The Specialties of This Dessert
Here are some of the specialties of this dessert that many people love it.
Contrasting Textures
This dessert has two very contrasting textures in every bite. The outside is crispy and caramelized with a sweet and savory taste. Meanwhile, the inside is soft, chewy, and moist. The combination of these textures is appetizing.
Cute Size
Usually this dessert is small in size, like a bundt cake. This makes it easy to serve as a dessert in small portions. It can also be a perfect choice for special events or as a dessert variant in restaurants.
Wide Influence
Although it originated from France, it has now become one of the famous desserts in many countries. Many restaurants or cake shops serve this dessert.
Now that you know a little about this dessert, let’s make it right away!
Ingredients of Canele
Batter
- 2 cups Milk: Gives softness and moisture to the batter. Milk also helps create a soft texture on the inside resembling custard.
- 1 Vanilla bean: Adds flavor and aroma to the batter. The main ingredient that gives an elegant sweet taste.
- ¼ cup Butter: Gives softness to the batter. In addition, it creates a soft texture on the inside. Butter also gives a savory taste to the batter.
- 1 cup Sugar: To give a sweet taste to the dessert. In addition, it can help the caramelization process during the baking process.
- 2 Egg yolks: To add moisture to the batter.
- 2 Eggs: Helps the batter to rise well. Eggs are also the main ingredient to give structure to the batter.
- ¼ tsp Salt: To balance the sweetness in the batter. Can enrich the overall taste. In addition, it helps introduce the vanilla flavor.
- 1 cup All-purpose flour: To give structure to the batter. Helps maintain the batter during the baking process.
Couting
- 1/3 cup Butter: To coat the mold before pouring the batter. Can create a crispy caramel layer on the outside during the baking process.
- ¼ cup Beeswax: As a strong protective layer and makes it easier to remove the dessert from the mold when cooked.
How to Make Canele
First, pour milk to a saucepan, split vanilla bean then scrape out the seed and add both of it to the milk.
Next, simmer over low-medium heat. Once simmering, remove from the heat then add butter. Set aside.
In a mixing bowl, whisk sugar with egg yolks, egg, and salt until just combine.
After that, remove vanilla bean from the milk mixture and slowly whisk in ¼ of the milk mixture to a mixing bowl.
Next, add in flour and whisk until there is no lumps then pour the rest of the milk mixture and whisk again until well combined.
Sift and transfer the batter to a measuring glass then cover it with a plastic wrap and refrigerate for a day or better 2 days.
Then, preheat oven to 480 f or 250 c.
Bain marie butter and beeswax until melted then stir to combine.
Next, brush thinly beeswax mixture all over the inside of the molds then place it in the freezer for 10 minutes.
After that, stir the chilled batter then fill the molds until almost full.
Bake for 15 minutes. After 15 minutes, reduce the temperature to 400 f or 200 c without removing the cannelle from the oven, continue baking for 50 minutes to 1 hour or until the tops are dark brown.
Lastly, remove from the oven and immediately remove the canele from the mold and let it cool.
Serve and enjoy your dessert!
Nutrient Content
Here are the nutritional contents of this dessert.
Carbohydrates
This dessert contains carbohydrates from flour, sugar, and milk. The main carbohydrates come from flour which gives structure to the dessert.
Protein
This dessert contains protein mostly from eggs which function as a binding agent in the batter.
Calcium
This dessert contains a little calcium which comes from milk and butter.
Serving Recommendations
Here are some options that are suitable for us to eat with this dessert.
Coffee
This dessert tastes sweet and is suitable for us to combine with black coffee such as espresso or cappuccino. The bitter taste will balance with the sweetness of the dessert, creating a perfect harmony of taste.
Green Tea
If you want a lighter and fresher taste, green tea can be an option.
Smoothies
Fresh fruit juice such as orange juice can give a fresh and slightly sour taste that blends with the sweet taste of the dessert.
Canele is a perfect example of beauty and simplicity in the culinary world. The distinctive taste and texture are not only appetizing but also a symbol of Bordeaux cuisine.
Don’t miss a recipe! Be sure to follow us on Instagram @Muchdesserts and our Tiktok! You can also sign up and check Muchbutter for mouthwatering food pictures and daily cooking recipes!
Thanks for your support. I really appreciate it!
You should try making other dessert recipes below!
Canele
Ingredients
Batter
- 2 cup Milk
- 1 Vanilla bean
- ¼ cup Butter
- 1 cup Sugar
- 2 Egg yolks
- 2 Egg
- ¼ tsp Salt
- 1 cup All-purpose flour
Coating
- ⅓ cup Butter
- ¼ cup Beeswax
Instructions
- Pour milk to a saucepan, split vanilla bean then scrape out the seed and add both of it to the milk.
- Simmer over low-medium heat. Once simmering, remove from the heat then add butter. Set aside.
- In a mixing bowl, whisk sugar with egg yolks, egg, and salt until just combine.
- Remove vanilla bean from the milk mixture and slowly whisk in 1/4 of the milk mixture to a mixing bowl.
- Add in flour and whisk until there is no lumps then pour the rest of the milk mixture and whisk again until well combined.
- Sift and transfer the batter to a measuring glass then cover it with a plastic wrap and refrigerate for a day or better 2 days.
- Preheat oven to 480 f or 250 c.
- Bain marie butter and beeswax until melted then stir to combine.
- Brush thinly beeswax mixture all over the inside of the molds then place it in the freezer for 10 minutes.
- Stir the chilled batter then fill the molds until almost full.
- Bake for 15 minutes. After 15 minutes, reduce the temperature to 400 f or 200 c without removing the canele from the oven, continue baking for 50 minutes to 1 hour or until the tops are dark brown.
- Remove from the oven and immediately remove the canele from the mold and let it cool. Serve and enjoy.
