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.
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.
Ingredients
- 4 Large croissants (stale)
- 3 Large free range egg yolk(s)
- 40g Billington's Unrefined Golden Caster Sugar
- 15g Allinson's Plain White Flour
- 2 tsp Cornflour
- 200ml Milk (whole)
- 50ml Single cream
- 1 1/2 tsp Nielsen-Massey Vanilla Bean Paste
- 1/2 Lemon zest
- 15g Flaked almonds
- For dusting Silver Spoon Icing Sugar
Utensils
- Whisk
- Saucepan
- Mixing bowl
- Piping bag
- Sieve
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
- 4 Large croissants (stale)
- 3 Large free range egg yolk(s)
- 40g Billington's Unrefined Golden Caster Sugar
- 15g Allinson's Plain White Flour
- 2 tsp Cornflour
- 200ml Milk (whole)
- 50ml Single cream
- 1 1/2 tsp Nielsen-Massey Vanilla Bean Paste
- 1/2 Lemon zest
- 15g Flaked almonds
- For dusting Silver Spoon Icing Sugar
Utensils
- Whisk
- Saucepan
- Mixing bowl
- Piping bag
- Sieve