Croissants with custard 😍 

Croissants with custard easy recipe, breakfast desserts or snack, easy and delicious recipe, very soft and fluffy also excellent for children. Simple and delicious croissants with custard, perfect for both breakfast and snack, are soft and good, you can eat which is a real pleasure, you can also prepare them in advance and freeze. The recipe for croissants with custard is very simple, you can stuff them both before and after cooking, the dough can be made either by hand or with a robot, of course you can stuff them as you like. Follow me in the kitchen today there are croissants with cream!

The custard croissant is prepared with a soft puff pastry filled with cream and covered with a thin layer of icing sugar. The Cornetti alla Crema are the breakfast par excellence of most Italians and today we prepare them just like those of the pastry! The Croissants with Cream are delicious croissants filled with Custard that are usually sold in bars and pastry shops. They are the main choice of Italians who find themselves having breakfast outside the home, even if there is someone who prefers them to Chocolate or Jam. After all, we know that there is no better way to start the day than a nice breakfast with cappuccino (or coffee) and our favorite stuffed brioche!

To make your breakfast at home even more special, today I explain how to prepare Croissants at home, although of course you can decide to stuff your croissants in the way you like best.

Ingredients

500 g of flour 

250 ml milk

1/2 cube of brewer's yeast (even 3-4 grams are enough)

100 g sugar

1 egg

1 egg yolk

80 g butter

To fill

custard 

To brush

1 egg yolk

milk

Procedure

For the recipe if you want a slow rising dough just use a few grams of yeast and let the dough grow covered all night. Dissolve the yeast in half a dose of milk and pour it into the robot. Add the flour, sugar and softened butter, start the machine and insert the eggs one at a time.

Gradually add the other milk a little at a time and let the dough string, if the dose of milk seems too much, do not add more. The flours are different from each other, some absorb more others less, the important thing in this case, is not to have a dough too sticky, soft yes, but the hands must be dry. When the eggs are incorporated and the dough is homogeneous you can remove it from the robot bowl.

Form a ball and put it to rise in a container covered with plastic wrap in the oven turned off with a light on. If you want you can heat the oven a little first and of course turn it off later when you put the bowl inside. Prepare the custard, cover it with plastic wrap and let it cool.

When the dough rises, from 3 to 5 hours, take the bowl, dust the top, pour the dough and roll it out without pressing it too much otherwise ruin the gluten mesh. Form a pizza or a rectangle or two round pizzas cut in half, then again in half and begin to make the diagonals in order to get 8 croissants from each disc. Stuff with one-two teaspoons of cream and roll them up, then bend the tips inwards and place them on parchment paper. The cream you can put it even after, a little' dries during cooking also because the amount is minimal, I put it before and even after. Let them rest for 20 minutes. Turn on the oven to 180°C. Brush the croissants with a mixture of yolk and milk and bake for about 15 minutes, pay attention to your oven. Once cooked, take them out of the oven, let them cool or otherwise cool and fill them again with a pastry syringe, so they will be richer in cream.

Bon appétit