Step 1

Preheat oven to 170°C. Grease a six-hole Texas* muffin pan. Cut each croissant into six pieces. Cut the tops off each pear and reserve, then core and cut into thin slices.

Step 2

Fill each muffin hole with alternating pieces of croissant, pear and chocolate, finishing with reserved pear tops.

Step 3

Beat together milk, cream, eggs, sugar and vanilla. Pour over croissant mixture and set aside for 20 minutes. Bake in oven for 30 minutes until golden. Dust with icing sugar and serve.