Cornetto Alla Cremas
About the bake
Jazz up some croissants by following this simple recipe for a wonderful breakfast treat. Our Cornetto Alla Cremas recipe works best by using up some slightly stale large Croissants as the sweet and creamy vanilla filling brings them back to life. This recipe was provided by Master Pâtissier Eric Lanlard.
Ingredients
- 4Large croissants (stale)
- 3Large free range egg yolk(s)
- 40gBillington's Unrefined Golden Caster Sugar
- 15gAllinson's Plain White Flour
- 2 tspCornflour
- 200mlMilk (whole)
- 50mlSingle cream
- 1 1/2 tspNielsen-Massey Vanilla Bean Paste
- 1/2Lemon zest
- 15gFlaked almonds
- For dustingSilver Spoon Icing Sugar
Method
Step 1
Whisk together egg yolks and sugar. Whisk in the flour and cornflour.
Step 2
Place milk and cream into a saucepan, bring to the boil.
Step 3
Pour the hot milk onto the egg mixture, then return the mixture to the pan.
Step 4
Bring the mixture to the boil and simmer for one minute, whisking continuously.
Step 5
Pour the mixture into a clean bowl, then stir in the vanilla bean paste and lemon zest. Leave to cool.
Step 6
Heat the oven to 180°c (fan 160°C, gas mark 4). Make an incision on top of the croissant. Pipe the custard in using a piping bag. Sprinkle with flaked almonds.
Step 7
Bake for 12 minutes. Dust generously with icing sugar before serving.
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