Creme Brûlée Croissants
Vanilla Cream and Buttery, Flaky Pastry all topped with a Crunchy Caramel!
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Ingredients
- 6 each Croissants
Pastry Cream
- 2 cups 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
Caramelized Sugar
- 3 cups sugar
Instructions
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 heat, whisking constantly, until it thickens and registers a temperature of 175 °F
- 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.
Caramelized Sugar
- Place three cups of sugar into a cold sauce pan over medium heat. Allow the heat to caramelize the sugar and do not start stirring until 1/4 of the sugar is dissolved. Heat the sugar between 295°F-309°F (hard crack stage)
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 caramelized sugar and place on a piece of parchment paper to set about 3 minutes.
- Optional you may torch the caramelized sugar to have burnt flavor like that of creme brûlée
Notes
I used an Ateco 821 tip
Servings: 6