Cream-Filled Croissants
Ingredients
For the dough (or use ready-made puff pastry):
2 sheets puff pastry
1 egg (for egg wash)
For the cream filling:
2 cups milk
3 tbsp sugar
2 tbsp cornstarch
1 tbsp flour
1 egg yolk
1 tsp vanilla extract
1 tbsp butter
Instructions
1. Make the Cream Filling
In a saucepan, mix:
milk
sugar
cornstarch
flour
egg yolk
Whisk well before heating to avoid lumps.
Place over medium heat and continue whisking until the mixture thickens.
Remove from heat and add:
butter
vanilla
Let the cream cool completely before use.
2. Prepare the Pastry
Preheat oven to 180°C (350°F).
Cut each puff pastry sheet into squares.
Place 1–2 tablespoons of cream in the center of each square.
Fold the corners to the center or shape into a ring as in the photo.
Brush the top with a beaten egg for a shiny finish.
3. Bake
Place pastries on a baking tray lined with parchment paper.
Bake for 18–22 minutes until golden and puffy.
Serving
Let them cool slightly. Serve warm so the creamy filling stays soft and delicious.
