Bakers Delight Eggnog Croissant Trifle Recipe,

 

It's a Bakers Delight Eggnog Croissant Recipe thing ...

Another deliciously festive Bakers Delight Recipe. 

 

Thank you Bakers Delight.

Tis the season ...

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Ingredients

Croissants & Cream

• 6 Bakers Delight Croissants
• ¼ cup (80g) raspberry jam
• 600ml thickened cream
• 2 tbs chopped pistachios

Custard

• 3 cups (750ml) milk
• 3 cup (750ml) thickened cream
• 2 tbs rum or orange juice
• 2 cinnamon sticks or quills, broken
• 1 tsp cloves
• 10 egg yolks
• 1 cup (220g) caster sugar
• ¼ cup 35g) cornflour
• 60g butter
• 2 tsp vanilla bean paste

Vanilla Peaches

• 6 peaches, stoned, cut into wedges
• 1½ cups (330g) caster sugar
• 1 vanilla bean pod, split, seeds scraped

Method

1. 1. STEP 1

      To make the custard, place the milk, cream, rum or orange juice, cinnamon and cloves in a medium heavy-based saucepan. Stirring occasionally, bring to a simmer over medium heat. Strain through a fine sieve into a large heatproof jug, discarding the solids

   2. STEP 2

      Meanwhile, whisk the egg yolks and sugar in a large heatproof bowl for 3 mins or until very pale and light. Whisk the cornflour into the egg mixture, then gradually whisk in the hot milk mixture

   3. STEP 3

      Return the mixture to a clean saucepan. Cook, whisking constantly, over medium heat for 8 mins or until the custard boils and thickens. Remove from heat and whisk in the butter and vanilla. Strain the custard through a fine sieve into a shallow container. Discard the solids. Cover with plastic wrap, pressing directly onto the surface of the custard. Place in the fridge for 2 hours or until cold and thickened

   4. STEP 4

      To make the vanilla peaches, place the peach, sugar, vanilla seeds and pod and 1 cup (250ml) water in a saucepan. Bring to a simmer over medium-low heat. Reduce heat to low. Partially cover and cook for 10 mins or until the peach is just tender. Transfer the mixture to a heatproof bowl. Place in the fridge for 2 hours to chill. Strain the peaches, reserving ½ cup (125ml) of the syrup

   5. STEP 5

      Split the croissants horizontally and spread with jam, then cut in half crossway

   6. STEP 6

      Place the cream in a large bowl. Use an electric mixer to whisk until soft peaks form

   7. STEP 7

      Place one-third of the croissants in a 20-cup (5L) glass serving dish and drizzle with one-third of the reserved syrup. Top with one-third of the custard, one-quarter of the vanilla peaches and one-third of the whipped cream. Repeat layering with the remaining croissants, syrup, custard and whipped cream, finishing with peaches. Sprinkle with pistachio to serve