Caramelised Croissant wafers, crème mousseline, vanilla crème & strawberries

A great way to use up excess croissants 


  • 380g Anchor Blue Top Milk
  • 1g Vanilla Paste
  • 2 Eggs
  • 1g Caster Sugar
  • 25g Plain Flour
  • 15g Custard Powder
  • 140g Mainland Unsalted Butter




Method - Beef Filling 

  1. Scald the milk and vanilla.
  2. Whisk the eggs and castor sugar together, add custard
    powder and flour and mix.
  3. Add the scalded milk and return the mixture to a pot and
    stir until the mixture boils & thickens and the starch is cooked out.
  4. Cover the pastry crème with cling film to avoid skinning &
    allow the pastry cream to cool down completely.
  5. place the pastry crème into a mixer with the paddle
    attachment and beat until smooth.
  6. Add the softened butter and blend through completely.
  7. Place the crème mousseline into a piping bag and pipe onto
    prepared bases.



  1. Slice the croissants lengthways to approximately 3mm
    wafers and brush lightly with melted butter on both sides.
  2. Roll in icing sugar and place onto a non stick mat or
    silicon paper.
  3. Toast and caramelise the wafers at 180°C for approximately
    10–12 minutes.
  4. Allow the wafer to cool completely before piping the
    prepared crème mousseline on one base, add sliced strawberries
    if desired and then top with another wafer to form a sandwich.
  5. Garnish with whipped cream and decorate as desired.


The Result