Do You Have Stoneware Inspirations??

[RunawayChef]

My hostess is borrowing it until her show, well, the recipe she wants to prepare is in the cookbook and I need to know what tools are needed for it.
Can anyone turn to page 79 and let me know what all is needed for it? I just want to make sure I bring all the right tools!
Thanks a million!
Ami

 

[RunawayChef]

Goodness, der, I should put the recipe in the post, right? Croissant Bread Pudding! Thanks

 

[raebates]

Mine isn't where I can get to it right now. Others should be online soon.

 

[swinkate]

This is the UK version...anygood to you?

Chocolate Ribbon Croissant Pudding
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Ingredients:
300 g croissants (about 6-7 medium or 4-5 large croissants), cut into 2.5-cm cubes, divided
100 g plain chocolate (70% cocoa solids), coarsely chopped
6 eggs
550 ml single cream
140 g plus 2 tablespoons caster sugar, divided
3 teaspoons vanilla extract
Melted plain chocolate (70% cocoa solids), to decorate (optional)


Directions:
1. Preheat oven to 180°C/fan 160°C/Gas 4. Lightly spray Deep Dish Baker with sunflower oil; set aside. Using Forged Utility Knife, cut croissants into 2.5-cm cubes; set aside. Coarsely chop chocolate on Cutting Board using Food Chopper; set aside. Whisk together eggs, cream, 140 g of the sugar and vanilla extract in Classic Batter Bowl using Stainless Whisk.

2. Place half of the croissant cubes into prepared baker; scatter with chopped chocolate and top with remaining croissant cubes. Carefully pour egg mixture evenly over croissants, scraping any remaining egg mixture into baker using Small Mix 'N Scraper(R); let stand 10 minutes. Sprinkle top with remaining 2 tablespoons sugar using Adjustable Measuring Spoons.

3. Bake 30-35 minutes or until top is deep golden brown and egg mixture is set in centre. Remove from oven; stand 10 minutes before serving. Drizzle with melted chocolate, if desired. Cut into portions and serve using Mini-Serving Spatula.

Yield: Serves 10-12

Per serving: (serving 12): Energy 1176 kJ/280 kcal; Protein 6.4 g; Carbohydrate 27 g; Fat 16.9 g; Saturated Fat 9 g; Fibre 0.6 g; Salt 0.4 g

Cook's Tip: Buttery croissants make this bread pudding-style dessert rich but with a light texture. The top of the pudding is sprinkled with sugar to form a lovely crunchy crust.

 

[peichef]

Here are the tools listed, plus whatever pooped into my head as I read through the recipe, to use as add-ons


Croissant bread Pudding


deep dish baker
kitchen spritzer (in lieu of cooking spray)
bread knife
apple p/c/s
classic batter bowl
measuring cup of some sort (to measure sugar, etc)
whisk
lg micro-cooker (or something to micro 1/2 and 1/2)
lemon zester / scorer (or microplane)
juicer (or citrus press + prep bowl or measuring cup)
fod chopper
stackable cooling rack
measure-all cup (for ice cream topping) + easy opener to open jar
measuring spoons
small micro cooker
serving bowl + mini bamboo spoons for sauce

 

[RunawayChef]

eek! I don't have the micro cooker, the apple cps or the bread knife. D'oh!

 

[candiejayne]

You'll just have to do the apples the hard way, you could show off the vegtable peeler then, and some of the cutlery! You need the large Micro-Cooker to warm up the half & half, and the small Micro-Cooker to heat up the topping. I'm sure the Batter Bowls will work just fine. It doesn't call for a bread knife, so you should be just fine! That was one of her add ons. I just read it further though, do you have more then one batter bowl? you would need 3 of them.

 

[peichef]

eek! I don't have the micro cooker, the apple cps or the bread knife. D'oh!

instead of the micro cooker, you can use a small batter bowl -- I don't have the micro cookers b/c I don't like to nuke plastic.

instead of the apple p/c/s, you can use the corer (if you have it) or the wedger & then slice each wedge with a knife.

the recipe doesn't say bread knife, it was one of my add-ons. The recipe tells you to "slice each croissant from top to bottom into 1/2" slices". The bread knife seemed like the best tool for that job. I'm use any serrated blade would work -- do you have the tomato knife??

 

[peichef]

prep bowls for the butterscotch sauce. and DON'T peel the apples.