Cornetto alla cremas - recipe

Cornetto alla cremas

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  1. 1

    Whisk together egg yolks and sugar. Whisk in the flour and cornflour.

    For this step you'll need:

    • 3 Egg yolk(s) (free range)
    • 40g Unrefined golden caster sugar
    • 15g Plain white flour
    • 2tsp Cornflour
  2. 2

    Place milk and cream into a saucepan, bring to the boil.

    For this step you'll need:

    • 200ml Milk (whole)
    • 50ml Single cream
  3. 3

    Pour the hot milk onto the egg mixture, then return the mixture to the pan.

  4. 4

    Bring the mixture to the boil and simmer for one minute, whisking continuously.

  5. 5

    Pour the mixture into a clean bowl, then stir in the vanilla bean paste and lemon zest. Leave to cool.

    For this step you'll need:

    • 1tsp Vanilla bean paste
  6. 6

    Heat the oven to 180°c (fan 160°C, gas mark 4). Make an incision on top of the croissant. Pipe the custard in using a piping bag. Sprinkle with flaked almonds.

    For this step you'll need:

    • 15g Almonds (flaked)
  7. 7

    Bake for 12 minutes. Dust generously with icing sugar before serving.

    For this step you'll need:

    • Unrefined golden icing sugar for dusting

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