Croissant Mille Feuille


1 min read

    380 gr Anchor UHT Full Cream Milk
    1 gr Vanilla Paste
    2   Eggs
    1 gr Caster Sugar
    25 gr Plain Flour
    15 gr Custard Powder
    140 gr Anchor Unsalted Butter
  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 and 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.
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