tart apples, Granny Smith, peeled and cut into 3/8 inch dice
freshly squeezed lemon juice
fresh egg yolks
heavy whipping cream
grated orange zest
heavy whipping cream
For the Pudding:
Place egg yolks and sugar in a stand mixer with the whisk attachment. Whisk until light yellow and slightly thickened, about two minutes. Add the rest of the ingredients and mix until combined. Pour into a large container, add the croissant cubes and mix until evenly coated. Let stand for at least an hour.
Fifteen minutes prior to baking, set oven to 300 degrees. Stir the pudding mixture again and turn into an 8 x 8 oiled baking pan. Place the pan in a larger pan; add hot water to half way up the side of the baking pan. Bake for about 60 - 70 minutes until lightly browned and just starting to come away from the edge of the pan. Remove the pudding from the water bath and cool on a wire rack.
In a heavy sauce pan melt the butter over medium heat. Add the apples and cook until tender and most of the juice has reduced. Deglaze the pan with the brandy. Add all other ingredients and let simmer for 30 minutes. Keep warm.
In a small saucepan scald the cream, vanilla bean and salt. Remove from heat. In a mixing bowl, cream yolks and sugar until light yellow, about 2 minutes. In a small stream slowly add the scalded cream mixture slowly to temper the yolks, stirring constantly. Stir until combined. Prepare a double boiler and cook the mixture over medium heat, stirring constantly. When the mixture reaches 175 degrees or coats the back of a spoon, remove from heat, strain, cover and chill until needed.
Place a Silpat in a rimmed sheet pan. Place 1 cup of water and 1 cup of sugar in a small heavy sauce pan. Place on high heat and bring to a boil. Reduce heat to medium high. Watch closely until it becomes a light amber color, and then remove from heat. Let cool just a few moments until it starts to thicken. Drizzle the hot caramel onto the mat in long delicate strings, back and forth. Don’t worry if it crosses and pools in some spots. Let cool completely. Break into long free-form shards and reserve.
Whip one cup whipped cream until firm, but not stiff, peaks form.
Place a round of chutney in the center of each plate. Cut the pudding into 3x3 squares. Place on the chutney and drizzle with cream Anglaise. Garnish with a dollop of whipped cream and a fresh mint spring and then insert a caramel shard.
About this recipe:
Beechwood Inn Croissant Bread Pudding with Cream Anglaise and Cinnamon-Apple Chutney