Puff pastry croissants with vanilla cream

Ingredients for 1 servings:

• 250 g milk
• 3 medium-sized egg yolks
• 25 g cornstarch
• 75 g sugar
• 3 tsp, heaped bourbon vanilla flavoring
• 3 bottles of butter-vanilla flavoring
• 400 ml cream
• 5 tsp San-apart
• 3 rolls of dough
• 10 tbsp vegetable oil
• 1 egg white
• 5 g sugar
• 20 g chocolate coating
• Oil for greasing

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

approx. 36 pieces

For the cream, combine the milk, egg yolks, cornstarch, sugar, and vanilla in a saucepan over medium heat, stirring constantly. Bring to a boil for 30-60 seconds, then transfer to a shallow bowl and cover with foil directly on the surface to prevent a skin from forming. Preheat the oven to 200°C (top/bottom heat). Meanwhile, prepare the puff pastry. Divide each roll of puff pastry into twelve long strips. Grease cone tins for croissants with oil, then wrap the puff pastry strips around the cones. Brush the croissants with egg white and sprinkle with a pinch of sugar. Bake in the oven for 15-20 minutes, until golden brown. Do NOT open the oven during this time. Allow the croissants to cool to lukewarm. Then remove them from the cones. Strain the cream through a sieve. Then whip the cream with the San Apart until stiff peaks form and stir into the pudding. Transfer the cream to a piping bag fitted with a star nozzle and fill the croissants. Melt the chocolate over a pan of simmering water, then transfer it to a piping bag. Decorate the croissants with the chocolate and refrigerate. They taste best fresh, but they’re also great the next day. Approx. 128 kcal per serving.