Cornetto alla cremas - recipe
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Prepare
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Serves
4 -
Cook
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Skill
Easy
Ingredients
- 4 Croissants large, one day old.
- 3 Egg yolk(s) (free range)
- 40 g Unrefined golden caster sugar
- 15 g Plain white flour
- 2 tsp Cornflour
- 200 ml Milk (whole)
- 50 ml Single cream
- 1 tsp Vanilla bean paste
- ½ Lemon zest only
- 15 g Almonds (flaked)
- Unrefined golden icing sugar for dusting
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1
Whisk together egg yolks and sugar. Whisk in the flour and cornflour.
For this step you'll need:
- 3 Egg yolk(s) (free range)
- 40g Unrefined golden caster sugar
- 15g Plain white flour
- 2tsp Cornflour
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2
Place milk and cream into a saucepan, bring to the boil.
For this step you'll need:
- 200ml Milk (whole)
- 50ml Single cream
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3
Pour the hot milk onto the egg mixture, then return the mixture to the pan.
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4
Bring the mixture to the boil and simmer for one minute, whisking continuously.
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5
Pour the mixture into a clean bowl, then stir in the vanilla bean paste and lemon zest. Leave to cool.
For this step you'll need:
- 1tsp Vanilla bean paste
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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.
For this step you'll need:
- 15g Almonds (flaked)
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7
Bake for 12 minutes. Dust generously with icing sugar before serving.
For this step you'll need:
- Unrefined golden icing sugar for dusting
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