John Myers
Vanilla Croissant Parfait
The perfect vanilla croissant parfait recipe with a picture and simple step-by-step instructions.
Decoration
- 2 Egg yolk
- 1 Pk Cream stiffener
- 1 pinch Salt
- 200 ml Milk
- 1 Vanilla pod
- 2 tbsp Brittle
- 1 tbsp Vanilla sugar own production
- 80 g Sugar
- 100 g Vanillekipferl see my KB
- 1 Knife point Cinnamon
- Powdered sugar
- Whip the cream with the cream stabilizer, salt and vanilla sugar until stiff and chill. Crumble the vanilla crescents (save a few for decoration).
- Scrape out the vanilla pod and add to the milk together with the pulp and bring to the boil briefly. Get the pod out.
- Beat the egg yolks with sugar until frothy and thicken the milk with it.
- In addition, line a loaf pan with cling film and sprinkle the bottom with a few tablespoons of the vanilla biscuit crumbs.
- Fold the vanilla cream into the cream, mix in the brittle and vanilla biscuit crumbs and season with cinnamon.
- Pour the mixture into the mold and decorate with brittle & vanilla crescents and dust with icing sugar.
- Put the parfait in the freezer for 3-4 hours.
- Take it out shortly before serving and serve it up in slices.
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