By Nicolas Boussin - Maxime Guérin

Recipe Caramel Rice Pudding Twist

To make this dish

Ingredient list

  • Croissant dough
    420 g T55 flour
    420 g T45 flour
    32,5 g yeast
    430 g milk
    85 g Lescure Unsalted 250g butter Roll 82% fat
    500 g Unsalted 1kg butter Sheet 84% fat
    5 g salt
  • Cream cheese
    1 kg cream cheese
    400 g almond paste 50%
    80 g T55 flour
    160 g eggs
  • Rice pudding with vanilla
    220 g rice
    700 g milk
    1 unité vanilla pods
    5 g salt
    55 g sugar
  • Rice pudding cream cheese filling
    260 g sweetened cream cheese filling
    790 g rice pudding
    21 vanilla pods
  • Semi-liquid caramel
    200 g sugar
    410 g thick crème fraiche
    40 g glucose
    100 g Lescure Unsalted 250g butter Roll 82% fat
    3 g salt
  • Assembly
    350 g non turned croissant dough, plain
    1500 g turned croissant dough, plain
    QS Blended nuts

The recipe, step by step

  1. 01

    Croissant dough

    Mix together the plain and strong flours, salt, sugar, butter roll cut into pieces and the yeast which has been mixed together with the milk.
    Use the lowest speed setting to knead for 3 minutes, then knead for 3 minutes on the second lowest speed setting.
    Make into a ball and let it rise for one hour.
    Roll out the dough.
    Using the butter sheet, perform a double turn then a single turn.
    Leave to rest in the refrigerator.

  2. 02

    Cream cheese

    Mix all the ingredients together.
    Pipe the cream cheese filling into 4.5 / 5 cm diameter round silicone moulds.
    Arrange the ingredients according to recipes. Place in the freezer.

  3. 03

    Rice pudding with vanilla

    Blanch the rice for 3 minutes in boiling water.

    Plunge into cold water, then continue cooking in the boiling milk until the rice is soft.

    Off the heat, mix in the sugar (weight once cooked: 830 g approx.).

  4. 04

    Rice pudding cream cheese filling

    Mix the ingredients together.

    Pipe 30 g of this preparation into 4.5 / 5 cm diameter round silicone moulds.

    Place in the freezer.

  5. 05

    Semi-liquid caramel

    Make a brown dry caramel with the sugar.

    Lower the cooking temperature with the cream and hot glucose.

    Heat to 105 °C. Once cooled to 35 °C, add the softened butter and the salt.

    Blend, then set aside.

  6. 06


    Lay the plain non-turned croissant dough over the turned croissant dough piece.

    Roll both layers out to a thickness of 4 mm.

    Moisten, then sprinkle over the blended nuts. Gently roll with the rolling pin to press the seeds into the dough.

    Cut out strips measuring 2 cm by 24 cm (35 g to 37 g).

    Leave to rise for an hour and a half at 26 °C in 8 cm diameter round moulds.

    Place the rice pudding cream cheese filling in the centre.

    Bake at 170 °C for 17 minutes.

    Leave to cool. Pipe 12 g to 15 g of caramel into the centre.

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