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.

Easy

Large croissants (stale)

Large free range egg yolk(s)

Billington's Unrefined Golden Caster Sugar

Plain white flour

Cornflour

Milk (whole)

Single cream

Nielsen-Massey Vanilla Bean Paste

Lemon zest

Flaked almonds

Silver Spoon Icing Sugar

Left over Croissants? Our Cornetto Alla Cremas make the most of left overs to turn them into a truly wonderful dessert.

Cornetto Alla Cremas Recipe | How to Make Cornetto Alla Cremas

Whisk together egg yolks and sugar. Whisk&nbsp;in the flour and cornflour.

Whisk the egg yolks and sugar until pale ...

Place milk and&nbsp;cream into a saucepan, bring to the boil.

Pour the hot&nbsp;milk onto the egg mixture, then return the mixture&nbsp;to the pan.

Bring the mixture to the boil and&nbsp;simmer for one minute, whisking&nbsp;continuously.

Pour the mixture into a clean bowl, then&nbsp;stir in the vanilla bean paste and lemon zest. Leave to cool.

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.

Bake for 12 minutes. Dust generously with icing sugar before serving.

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Cornetto Alla Cremas by Nielsen-Massey

About the bake

Method

Whisk the egg yolks and sugar until pale ...

Ingredients

Utensils

We'd love a slice of advice.

Ingredients

Utensils

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