Pastry Cream Filled Croissants
00:07
Custard filled croissants
Ingredients
6 croissants
350 ml Pastry cream (custard) ->Recipe custard
200 gr ganache -> Recipe ganache
Raspberry sauce:
50 gr raspberries, frozen
drops of lemon juice
Directions
1.Make the sauce, In a medium sauce pan, stir together the frozen raspberries and lemon juice over medium heat, boil for about 2 minutes, remove from heat; set aside.
1.Make the sauce, In a medium sauce pan, stir together the frozen raspberries and lemon juice over medium heat, boil for about 2 minutes, remove from heat; set aside.
2.Fill the croissants with 1 1/2 tbsp pastry cream and 2 tsp raspberrie sauce.
3.Spread the croissants with chocolate ganache, place in refrigerator before serving.
Directions video
0 comments