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Recipe Instructions

Preheat fan-forced oven to 160C

Lightly grease a large, deep baking or casserole dish, approx. 30cms long.

To make the rosemary custard, combine milk, cream and rosemary in medium sized saucepan over low-medium heat. Bring up to just below simmering point then remove from heat and allow rosemary to infuse for 15 minutes before straining mixture. Whisk together egg yolks and sugar until thick and pale. Add 1/3rd of the amount of warm milk mixture, whisk to combine then add remaining milk mixture to bowl, set aside.

To make salted caramel sauce, place sugar and butter in small saucepan over medium heat, when butter has melted whisk to combine. Allow butter and sugar to reduce, when thickened and syrupy, add cream and salt, allow to cook for a further two minutes to thicken slightly. Set aside.

Split open croissants and spread each side liberally with butter and apricot jam.

Line base of dish with the croissants, ensuring they fit together to create an even base with no gaps. Top croissants with u00bd the amount of chocolate, apricots, salted caramel sauce and rosemary. Create second layer with the pain au chocolate, tear in half if needed to create an even layer, top pain au chocolate with the remaining chocolate, apricots, salted caramel and rosemary. Pour rosemary custard over the entire dish. Bake for 20 u2013 25 minutes until custard is cooked through. Serve warm with vanilla ice cream.

Recipe Ingredient

8 croissants

6 pain au chocolate (chocolate croissants)

200g apricot jam

50g spreadable butter

100g dark chocolate, roughly chopped

1 tsp finely diced rosemary

300g fresh apricots or canned apricots, pip removed, halved

Vanilla ice cream, to serve (optional)

772.50 gm full cream milk

252.50 gm thickened cream

4 sprigs rosemary

100g sugar

6 egg yolks

45.00 gm brown sugar

50g butter

126.25 gm thickened cream

1 u2013 2.40 gm sea salt

Recipe Cuisine


Cook Time


Prep Time


Total Time



145.69 calories

39.7 grams fat

22.7 grams saturated fat

55.8 grams carbohydrates

34.2 grams sugar

8.5 grams protein

121.8 milligrams cholesterol

284.3 milligrams sodium


Recipe Category



Dinner party, family friendly, dessert, french, croissant, rosemary, chocolate, apricot


Dani Venns sublime Apricot, Chocolate & Rosemary Croissant Pudding is perfection on a plate - deliciously sweet, sumptuously rich and totally moreish!

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