Mini-Max

COOKING TEMPERATURE – 80°С /176°F/. COOKING TIME – 01:00 hour. I spontaneously decided to name this dessert "Mini-Maxi", which actually means Mini croissants – Maxi dessert. There is a similar dessert recipe made in a tray that is then baked in the oven. I made the recipe for sous vide, using screw-top jars. I added more products and, after several attempts, composed the temperature-time model for cooking. And since I did not find another such recipe, I will record it as an author's recipe for sous vide.

REQUIRED PRODUCTS (for 6 jars): 6 mini croissants 7DAYS 6 eggs 600 ml fresh milk 200 ml liquid cream 200 g sugar 1 sachet vanilla sugar For the caramel: 6 tbsp sugar, 1 tbsp water

METHOD OF PREPARATION

1. Set your sous vide to 80°С /176°F/.
2. Make the caramel: in a small saucepan put 6 tbsp crystal sugar and 1 tbsp water. Place on the stove and only shake and swirl the saucepan, but do not stir with a spoon, until the sugar melts and caramel forms. Pour the ready caramel into the jars. Caution! The caramel is very hot! Be careful not to burn yourself!
3. In each jar, on top of the caramel, place one croissant.
4. In a saucepan mix the milk, cream, sugar and the sachet of vanilla sugar. Heat gently and stir until the sugar dissolves. Set aside to cool a little.
5. In another bowl put the eggs and beat them with a whisk.
6. Pour the slightly cooled mixture in thin streams into the bowl with the beaten eggs, stirring so the temperature evens out. Strain and fill the jars up to the rim. Screw the lids on lightly, without tightening them, so the air expanding from the heating can escape as bubbles.
7. Cook for 01:00 hour at 80°С /176°F/.
8. After the timer switches off, use tongs to remove the jars, let them cool a little and put them in the refrigerator to set. Serve at least 4 hours later, and best the next day, so the caramel can melt and give its aroma to the dessert.

TIP I tried with different kinds of croissants, but I liked 7DAYS with champagne the most, so I recommend them to you. When you take the jars out of the sous vide and don't have time to wait for them to cool, you can put them in a container of water and add ice little by little. So they don't crack from the cold ice, start with a few cubes and gradually increase. Keep in mind the lids will start to pop and sink inward — don't worry, that means everything is fine. It's the same as when you bottle compotes. Cooled this way and with sunken lids, you can store them in the refrigerator up to 1 week and always have a ready dessert. Caution! Water heated to 80°С is very hot, use tongs to remove the jars from the water bath of the sous vide!

From https://sousvide.bg/2017/09/18/десерт-мини-макси/