Birthday Cake Croissants

Birthday Cake Croissants made with a Rainbow Sprinkle Vanilla Cream topped with a Sweet Sprinkle Glaze!

My daughter, Isabelle, loves to watch Unique Sweets on Cooking Channel with me.  I like to watch it, because I can keep up with what’s happening in the culinary world, while I am at home working with my girls and on my own schoolwork.  I have already made Creme Brûlée Croissants, but this time I wanted to make Birthday Cake Croissants!!  I know my girls will love it just because of the Sprinkles!!!

So, yes, just like my creme brûlée croissants I bought the croissants at the grocery store…Shhh!! No one needs to know!   I took my pastry cream and folded unsweetened whipped cream into it, along with the most important ingredients…RAINBOW SPRINKLES!  Dipped each croissant into a sweet glaze topped with rainbow nonpareils.

5 from 1 vote

Birthday Cake Croissants

Rainbow Sprinkle Vanilla Cream and Buttery, Flaky Pastry all topped with a Sweet Sprinkle Glaze!

Print Recipe

Prep Time:15 minutes mins

Cook Time:5 minutes mins

Total Time:20 minutes mins

Ingredients

• 10 each Croissants

Rainbow Sprinkle Whipped Pastry Cream

• 2 cups whole milk
• 1/2 cup sugar
• 1/2 vanilla bean split lengthwise, seeds scraped
• 1 pinch salt
• 5 large egg yolks
• 1/4 cup cornstarch
• 2 TBSP unsalted butter cut into small pieces
• 1 1/2 cups unsweetened whipped cream
• 1/3 cup rainbow sprinkles

Glaze

• 1 cup powdered sugar
• 1 pinch salt
• 2 TBSP hot water
• 1/8 cup rainbow nonpareils

Instructions

Rainbow Sprinkle Whipped Pastry Cream

• In a medium saucepan, combine milk, half of the sugar, vanilla bean, and salt. Cook over medium heat until mixture comes to a simmer.
• In a medium bowl, whisk together egg yolks, remaining sugar, and vanilla bean seeds. Whisk until sugar has dissolved slightly.
• Whisk in the cornstarch until well combined.
• Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated.
• Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes.
• Remove and discard vanilla bean. Transfer to a mixing bowl. Add the butter, and whisk well until the butter melts and the mixture cools, about 5 minutes. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled.
• Fold 3/4 cup of the pastry cream into the unsweetened whipped cream until thoroughly mixed.  Fold in the sprinkles.

Glaze

• In a small mixing bowl with a whisk, mix the powdered sugar, salt, and hot water thoroughly.

Assembly

• Place the pastry cream into a disposable piping fitted with a small round or small star tip. Flip the croissant onto the back fill it with the pastry cream in three spots (the two ends and middle).
• Dip the top of the croissant into the glaze, place on a piece of parchment paper, sprinkle with rainbow nonpareils and allow to set, about 3 minutes.

Servings: 10 people

Calories: 335kcal

Author: Stacey