Dear Michelle: A wonderfully different take on the classic, La Boulange sandwiches a rich, not-too-sweet croissant bread pudding between two crumbly short dough crusts. Dust the puddings with powdered sugar, and serve with whipped cream, chocolate sauce or a selection of fresh fruit. Enjoy!
Total time: 1½ hours, plus cooling and chilling times
Note: Adapted from La Boulange in San Francisco. This recipe calls for 4-inch-wide ramekins.
2 1/4 ounces (¼ stick plus ½ tablespoon) butter, at room temperature
1/2 cup plus 1½ tablespoons powdered sugar, sifted
1/4 teaspoon salt
1 1/4 cup plus 2 tablespoons (5.8 ounces) flour
1. In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream the butter, sugar and salt over low speed until combined and fluffy, about 3 minutes. With the mixer running, add the egg, beating until fully incorporated. Gradually add the flour and continue to mix until it forms a sandy texture. Form the dough into a disk and wrap in plastic wrap. Refrigerate until firm, at least 30 minutes.
3 ounces (¼ cup plus 2 tablespoons) sugar
1/2 cup plus 2 tablespoons heavy cream
1 cup milk