Mignon Croissants Stuffed with Classic Custard

🛒 Ingredients

• 15 pezzi Plain Mini Butter Croissants (40g)
• 500 ml Whole milk
• 4 Large egg yolks
• 120 g Granulated sugar
• 40 g All-purpose flour (00)
• 1/2 (solo la parte gialla) Untreated lemon zest
• 5 ml Natural vanilla extract (or 1/2 pod)
• q.b. Powdered sugar (for dusting)

👨‍🍳 Instructions

1. Passo 1: In a small saucepan, pour in the whole milk. Add the zest of half a lemon (making sure to remove only the yellow part, avoiding the bitter white pith) and the vanilla extract (or the seeds from half a vanilla bean). Bring the milk to a bare simmer over medium heat, then turn off the heat and let it infuse for about 10 minutes.
2. Passo 2: Meanwhile, in a large bowl, vigorously whisk the egg yolks with the granulated sugar until the mixture is light and frothy.
3. Passo 3: Incorporate the all-purpose flour (00) into the egg yolk and sugar mixture, stirring gently until there are no lumps. The mixture will be thick.
4. Passo 4: Strain the warm milk (discarding the lemon zest and vanilla bean if used) and slowly pour it into the egg, sugar, and flour mixture, stirring continuously to combine everything well and temper the yolks.
5. Passo 5: Transfer the resulting mixture back into the saucepan used for the milk and return to low heat. Cook the cream, stirring constantly with a whisk to prevent it from sticking to the bottom, until it thickens and reaches the desired consistency. This will take about 8-10 minutes. It should not boil vigorously.
6. Passo 6: Once ready, immediately pour the pastry cream into a clean bowl. Cover the surface with plastic wrap, pressing it directly onto the cream to prevent a skin from forming. Let it cool completely at room temperature, then refrigerate for at least 2 hours before using.
7. Passo 7: When serving, cut the Plain Mini Butter Croissants horizontally in half or make a deep incision along the side. Generously fill with the cold pastry cream using a piping bag or a teaspoon.
8. Passo 8: Dust the filled croissants with a light layer of powdered sugar before serving, preferably accompanied by a good coffee or cappuccino.

💡 Chef's Tips

• For a silkier cream, after cooking, you can pass it through a fine sieve before covering it with plastic wrap.
• Ensure the plastic wrap is in direct contact with the cream to prevent a skin from forming on the surface during cooling.
• Fill the croissants only a few minutes before serving to best maintain their freshness and texture.
• If you prefer, you can use cornstarch (maizena) instead of flour for a lighter and shinier cream, using the same quantity.