Croissants with custard
6 servings
60 minutes
Custard croissants are a true embodiment of French pastry elegance. Their airy, flaky dough combined with delicate cream creates a harmony of flavors and textures. This dessert, rooted in French traditions, has become popular in many corners of the world, symbolizing sophistication and the joy of dining. The vanilla cream fills each layer with tenderness, while the light scent of cinnamon adds a special warmth. These croissants are perfect for cozy breakfasts or festive treats. They can be served with aromatic coffee or fruits, creating an unforgettable gastronomic delight. Baking such croissants means touching the art of pastry magic captured in the taste and texture of this delightful dessert.
1
Cut the dough (rectangular sheet) into triangles without rolling it out, and roll it starting from the wide part. The tip of the dough can be slightly moistened with water to help it stick better. Place the croissants in a baking dish or on a baking sheet previously greased with vegetable oil.
- Yeast puff pastry: 500 g
2
Melt half of the butter over heat, add powdered sugar with vanilla and cinnamon. Brush the risen croissants with the mixture to make them golden and fragrant. The amount of powdered sugar and cinnamon can be adjusted to taste.
- Butter: 70 g
- Powdered sugar with vanilla: 2 teaspoons
- Ground cinnamon: 1 teaspoon
3
To make the custard, mix the egg and sugar in a saucepan, add flour and starch, then milk. Keep on low heat, stirring constantly to avoid lumps. When the first bubbles appear, remove from heat. The cream should thicken and resemble liquid sour cream. When the cream cools (to room temperature), add the remaining butter cut into small pieces. The butter can be whipped a little beforehand.
- Chicken egg: 1 piece
- Sugar: 0.3 glass
- Wheat flour: 0.3 tablespoon
- Potato starch: 0.2 tablespoon
- Milk: 0.5 glass
- Butter: 70 g
4
Transfer the cream to a glass bowl, place the croissants on a plate, and serve. You can use a culinary syringe to inject cream into the croissants by making small holes with a thin knife. Both ways are very delicious.