Cornetto Alla Cremas
Nielsen-Massey ambassador, Eric Lanlard shares two simple but tasty treats to whisk up for your Mum this Mother’s Day.
Serves 4
Preparation time: 20 minutes
Baking time: 12 minutes
Ingredients:
4 large day old croissants; 3 egg yolks;
40g golden caster sugar; 15g plain flour;
2 tsp cornflour; 200ml whole milk;
50ml single cream; 1 tsp Nielsen-Massey
Vanilla Bean Paste; grated zest of ½
a lemon; 15g flaked almonds; golden icing
sugar for dusting
Directions:
Whisk together egg yolks and sugar. Whisk in the flour and cornflour. Place milk and cream into saucepan, bring to boil.
Pour hot milk onto egg mixture, then return mixture to the pan. Bring mixture the boil and simmer for one minute, whisking continuously.
Pour cream into a clean bowl, stir in the Nielsen-Massey Vanilla Bean Paste and lemon zest, then dust with icing sugar. Leave to cool.
Heat oven to 180c. Make an incision on top of the croissant. Pipe the custard in using a piping bag. Sprinkle with almonds.
Bake for 12min. Dust generously with icing sugar before serving.
Tagged in Recipes