The Croissants were stuffed with dark chocolate before being dipped in custard batter and then baked in the oven to help retain their shape. They turned out amazing!
4 butter croissants (store bought – preferably a day old)
2 whole eggs, and 2 egg yolks
1/3 cup caster sugar + more for sprinkling on top
2/3 cup whole milk
1/2 tsp cinnamon powder (didn’t have vanilla essence #lockdown!)
2 tbsp butter, melted + some to grease the tray
a few strawberries to garnish
some dark chocolate for stuffing the croissants (optional)
Preheat oven at 190C and grease a baking sheet/tray
Slice the croissant lengthwise using a serrated bread knife and place some chocolate in the fold. Set aside.
In a large bowl, whisk together (not aerate, just whisk/beat) the eggs, milk, cinnamon powder, sugar and add the melted butter. Once they are all combined, dip the stuffed croissant in this mixture and place it on the greased baking sheet.
Bake in a hot oven at 190C (fan oven) for about 10 minutes, or until the custard is cooked through and the top of the croissant looks golden and crispy.
Remove from oven, sprinkle some caster sugar on top and serve with some fresh strawberries. You could add some maple syrup to this as well, but we found it sweet enough for us!