Ease of Preparation: Medium
Yield: 6 servings
Ingredients:
- 6 large croissants
- 8 eggs
- 1 ½ cups (350 ml) whipping cream
- 1 ½ cups (350 ml) milk
- ¾ teaspoon (3.75 ml) dry mustard
- ½ teaspoon (2.5 ml) salt
- ½ teaspoon (2.5 ml) pepper
- 1 ½ cups (350 ml) shredded gruyere
- 1 cup (240 ml) cubed pancetta
- 2 shallots, diced
- 2 garlic cloves, minced
- 2 tablespoons (30 ml) butter
- 6 cups (1.4 L) sliced assorted wild mushrooms
- 1 tablespoon (15 ml) chopped fresh thyme
- Freshly ground pepper
To serve
- Truffle oil
- Parmesan cheese
- Chopped fresh chives
Method:
Grease 6 ramekins. Preheat an oven or broiler for toasting.
Cut the croissants in half, lay on a baking sheet, and toast lightly. Remove and let cool.
In a bowl, mix together eggs, cream, and milk. Add dry mustard, salt, and pepper and stir in. Add gruyere and stir in.
Assemble the croissant bakes. Lay one croissant half, cut side up, in the bottom of a ramekin. Fit the other croissant half, cut-side out, around the edges of the ramekin. Pour the egg mixture over top. Repeat for remaining. Refrigerate for 1-2 hours.
Heat oven to 325 F (160 C).
Transfer the chilled ramekins to a baking tray. Bake for 40 minutes.
Meanwhile, make the mushroom mixture: in a skillet, cook pancetta over medium high heat for 2-3 minutes, until browned and rendered.
Add shallots and garlic and sauté until soft.
Add butter to the skillet and let melt, then add the mushrooms and cook until starting to brown.
Remove from heat and stir in the thyme leaves and freshly ground pepper. Keep warm.
When ready, transfer the baked croissants to serving plates.
Divide mushroom mixture between the croissants.
Garnish with truffle oil, shaved parmesan, and fresh chives.
Serve warm.
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