Ingredients
FOR THE DOUGH
00 FLOUR
500 gr
WARM MILK
320 ml
SEED OIL
100 ml
SUGAR
90 gr
FRESH BREWER’S YEAST
18 gr
WHOLE EGG
1
FOR THE CREAM
LATTE
320 ml
SUGAR
60 gr
VANILLA PUDDING MIX
50 gr
FOR THE SURFACE
WHOLE EGG
1
LATTE
q.b.
ALMOND FLAKES
q.b.
MELTED BUTTER
to taste for brushing
How to prepare croissants with custard
Step 1
In a bowl, combine the warm milk, fresh brewer’s yeast, egg, sugar, seed oil and mix with a whisk.
1
.

Step 2
Combine the ingredients, add the flour and knead to obtain a smooth and compact dough2.

Step 3
Cover the bowl with cling film and let the dough rise for 2 hours or until doubled in size3.

Step 4
Once risen, roll out the dough into a rectangle, fold it several times4and cover it with a cloth. Let it rest for 10 minutes.

Step 5
Roll out the dough once again into a rectangle and brush with melted butter5.

Step 6
Make 16 triangles, roll each one starting from the base until you reach the center6. This is how you will get your croissants.

Step 7
Transfer them onto the baking paper (7), cover them with a cloth and let them rest for 25 minutes.

Step 8
In the meantime, prepare the cream: cook the milk with the sugar and the vanilla pudding mix in the saucepan. Stir on the heat until the cream thickens8.

Step 9
Brush the egg mixed with milk on the croissants, pour the cream using the piping bag and decorate with the almond flakes9.

Step 10
Cook the croissants in the static oven at 190°C for 30 minutes. The croissants with cream are ready to be enjoyed10.

Advise
You can replace the custard with hazelnut cream or the jam you prefer: you can also add them after cooking, with the help of a piping bag.

storage
You can store the cream croissants for 1 day under a glass bell jar or in a paper food bag, but it is advisable to consume them after preparation to enjoy them at their best.

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