Dish of the week: La Serre's new dessert

Dish of the week: La Serre's new dessert

Pain au chocolat pudding

Editor: Buro 24/7

Pain au chocolat pudding with crème anglaise and berry compote – need we say more? La Serre's new signature dessert has won 'dish of the week' status

Let's just repeat that for a moment, shall we? That's a pudding, made with a base ingredient of La Serre's baked in-house daily pain au chocolat. What else is there to know?!

Dish of the week: La Serre's new dessert (фото 1)

Quite a few things, actually – a variation on the traditional bread and butter pudding, this recipe uses the Dubai-based, French restaurant's homemade crème anglaise and berry compote. Lucky for us – but perhaps not our waistlines – the elegant eatery has shared the recipe using ready-made versions of the ingredients to try at home...

La Serre's signature 'Pain au chocolat pudding with crème anglaise and berry compote'
(Serves 6)

Ingredients for the pudding:
4 pain au chocolat
500ml double cream
75g butter
2 vanilla pods
131g caster sugar
3 eggs
For the custard
250ml double cream
250ml milk
1 vanilla pods
5 egg yolks
50g caster sugar

Ingredients for the berry compote:
125g frozen berries
113g caster sugar
A pinch of pectin


  • * Pre-heat the oven to 170 degrees Celsius. Grease six individual circular ramekins with butter and set aside.
  • * Put the cream, butter and vanilla pods in a heavy bottomed saucepan and bring to a light boil. In a separate bowl, put the eggs and caster sugar into a bowl and whisk lightly.
  • Once the cream mixture has begun lightly boiling, pour into the bowl, stirring consistently until thoroughly combined. 
  • * Cut the pain au chocolats into small slices and arrange in the bottom of a large dish. Pour all of the mixture over the pain au chocolat slices and soak for 30 minutes on the kitchen side uncovered. 
  • * After 30 minutes transfer to six individual ceramic circular ramekins and fill three-quarters of the way full with the pudding mixture. Transfer the ramekins to the oven and bake at 170 degrees for 27 minutes.
  • * Whilst baking, prepare the custard. Heat the cream, milk and vanilla beans in a saucepan and bring to a light boil. Mix the egg yolks and sugar in a separate bowl, then add the lightly-boiled cream mixture into the bowl, stirring thoroughly before transferring back to the saucepan. 
  • *Stir continuously over a medium heat for around 5 minutes until it becomes slightly thickened then remove from the heat and transfer to a jug. 

  • * For the berry compote, put the frozen berries into a saucepan. Mix the sugar and pectin in a bowl then add half of the mixture to the saucepan over a medium heat. Stir occasionally until the berries soften and after around 2 minutes, add the rest of the sugar mixture and stir thoroughly, heating for another 3-5 minutes. 

  • * To serve, remove the pudding from the ramekin (slide a palette knife around the edge gently if needed to coax it out) and transfer onto individual plates. Spoon a generous amount of the berry compote onto the top of the pudding and pour the custard on the side.

  • Serve immediately and enjoy.

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