VIDEO. Chef Mohamed Cheikh reveals his recipe for pain au chocolat pudding

Mohamed Cheikh, Parisian chef, explains the origin of the pain au chocolat pudding recipe: “We developed it when I was chef at the Sofitel with my team. Often, at breakfasts, when we have buffets of pastries, we said to ourselves that we couldn’t give that to the too many staff, so we tried to reuse them and re-offer them in another way for breakfast.” The success was such that the pudding sold more than the pastries themselves. “It was a bit of a paradox, we sometimes needed to bake pastries to be able to make pudding”laughs the chef.

To make this pudding, all you need is stale pain au chocolat (or other pastries such as croissants or raisin bread), eggs, sugar, milk, cream, ground cinnamon and sugar. brown sugar. “The objective is to make an anti-waste recipe with the elements we already have at home, not to have 50,000 extra ingredients,” underlines Mohamed Cheikh. The pains au chocolat are torn to soak up the mixture of eggs, sugar, milk, cream and cinnamon. Everything is poured into a pre-sweetened cake mold, then baked for 45 minutes at 180°C in an unventilated oven.

For Mohamed Cheikh, not wasting anything in the kitchen is natural. “I was lucky enough to have spent days with producers, oyster farmers. You tell yourself that it’s such crazy work, you’re not going to throw this oyster in the trash because there’s has people who make them, it’s a living product”, he explains. The chef also offers a recipe for homemade lemonade made from old lemons: the zest is grated, the juice squeezed then mixed with sugar, orange blossom water and sparkling water. “The more tired the lemon is, the riper it is too, so the juice we extract is great”he assures.