Chika peeled, sliced, and soaked them in water the day before to take out some starch. This was an important step to ensure the best result for the ultimate fries.
- 4 to 5 large croissants, cut into 1-inch cubes to measure 6 cups
- 5 tablespoons softened butter, divided
- 2 cups half and half
- 8 ounces dark chocolate, chopped
- 3 eggs
- 1 / 2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup sherry or brandy
- chopped toasted hazelnut for garnish
- Fresh mint for garnish
Preheat the oven to 350°F. Cut croissant into 1 inch cubes. Spread croissant on a baking sheet. Bake until lightly toasted; set aside and turn oven off. Spread 1 tablespoon butter in the bottom of an 8 or 9-inch square baking dish and add toasted croissant cubes. Heat half and half and remaining butter in a medium saucepan until almost boiling; add vanilla and sherry; cool to room temp. Whisk together sugar and eggs in a medium bowl and slowly whisk in chocolate mixture. Fill bottom of baking dish with one layer of croissant (use about a third of the croissant cubes), sprinkle with chocolate. Pour sauce over croissant cubes, making sure that all are coated with mixture. Repeat step until the whole dish is filled with croissant, chocolate, and sauce. Let stand for 1 hour and preheat oven to 350°F. Bake for 35 minutes. Serve warm with whipping cream or ice cream!