Croissants with strawberries and cream
Spread a layer of plastic wrap over the cream and let it cool completely. Then fill the piping bag with the pastry cream. Watch this video to see how to fill it easily. This link opens in a new tab.
Ingredients · Servings 4
- 4 croissants
- 200 g strawberries
- 3 egg yolks
- 250 ml whole milk
- 25 gr custardpoeder
- 50 g sugar
- 1 teaspoon vanilla extract
- powdered sugar (for garnish)
Method · 20 min
- Beat the egg yolks with the custard powder and a splash of milk in a bowl until smooth.
- In the meantime, heat the milk with the sugar and vanilla extract. The intention is for the sugar to dissolve in the milk.
- Pour the hot milk into the egg yolks little by little, stirring constantly. Keep whisking, otherwise the egg yolks may curdle.
- Pour the mixture back into the pan and bring to a boil while stirring. Let it simmer gently for about 4 minutes until it reaches the desired thickness.
- Spread a layer of plastic wrap over the cream and let it cool completely. Then fill the piping bag with the pastry cream. Watch this video to see how to fill it easily.
- Cut the croissants open and pipe a generous layer of pastry cream inside.
- Halve the strawberries and distribute them over the croissants. Garnish with powdered sugar.
