6 Serves
111 Mins
In a saucepan, whisk together milk, sugar, egg yolks, and cornstarch until smooth. Cook over medium heat, stirring constantly with a wooden spoon until the mixture thickens into a custard. Remove from heat and stir in vanilla extract, then cover with plastic wrap and refrigerate until completely chilled.
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PalestinianVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
69 µg / 400 µgCalcium
125 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
312 mg / 1,250 mgPotassium
141 mg / 4,700 mgSodium
144 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
0 g / 28 gSugar
12 g / 50 gSaturated Fat
8 g / 20 gCholesterol
592 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Preheat the oven to 190°C. Roll out the croissant dough on a cutting board using a rolling pin and cut into triangles.
Roll the dough triangles into croissant shapes and place them on a baking sheet lined with parchment paper. Bake in the oven until golden brown and puffed, approximately 20 to 25 minutes.
Once the croissants have cooled slightly, use a serrated knife to slice them open. Pipe the chilled pastry cream into the center of each croissant using a pastry bag.
Dust the filled croissants with powdered sugar if desired and serve immediately.
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Chinese
French