Pastry Cream Filled Croissants


Custard filled croissants


6 croissants
350 ml Pastry cream (custard) ->Recipe custard
200 gr ganache -> Recipe ganache

Raspberry sauce:
50 gr raspberries, frozen
drops of lemon juice


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

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