Croissants Custard Slices
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Croissants Custard Slices are simple croissant slices recipe with custard filling. Great to use with store bought croissants or the ones you make on your own.
A slice of this croissant with custard filling reminds my son of vanilla cream stuffed donuts and I think he may be right. Crema pasticciera aka Italian pastry cream is so versatile and we made some of the best desserts using them: Napoleons with Italian Pastry Cream and Cruffins .
Here are the basic steps to make this dessert:
Once baked, here are your croissants:
And here are the final steps:
These easy croissant custard slices are very similar to vanilla bean custard slices since both are made with smooth vanilla custard, two layers of flaky puff pastry and thickened cream in between.
Do you know what is custard made from?
Custard is a decadent dessert made with eggs, milk, some flour, and sugar. Eggs are responsible for custard’s thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch.
Is pastry cream the same as custard?
Pastry cream ( crème pâtisserie ) is a custard thickened with flour or cornstarch. The starch stabilizes the custard and prevents it from curdling. You can use pastry cream in fruit tarts, pies, cakes, Danishes, trifles, donuts, galettes, and cream puffs.
How do you cut custard slices?
Cut with a sawing motion with the knife pointing down, slicing through the pastry without pressing downwards on it.
As it turned out croissants are the star of the day, let me add one savoury version to see how meat balls can match these beauties:
Simple Turkey Meatball Croissant Sandwich
So, before you scroll down for recipe details let me add an amazing link with 26 different ideas for croissants filling to make your day:
Croissants Custard Slices
Croissants Custard Slices are simple croissant slices recipe with custard filling. Great to use with store bought croissants or the ones you make on your own.
Ingredients
- Ingredients for croissants:
- 1 can 6 ready to bake croissants
- 2 Tbsp room temperature butter for parchment paper
- Ingredients for custard:
- 4 egg yolks
- 4 Tbsp sugar
- 1 Tbsp vanilla extract
- 8 Tbsp cornstarch
- 2 Tbsp cake flour
- 2 2/3 cups milk
- 2 Tbsp unsalted butter
- Powdered sugar to sprinkle before serving
Instructions
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Preheat the oven to180 C / 356 F.
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Open the croissant can and divide 6 triangles with a knife.
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Roll each croissant, starting at the widest end.
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Place croissants on parchment paper covered sheet pan and bake for 17 minutes or until golden brown and puffed up.
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Once croissants are done, take them out of the oven and let cool completely.
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In medium sized pan, whisk yolks, sugar, vanilla extract, corn starch, cake flour, and milk and cook on medium heat, whisking constantly to avoid lumps. Your cream needs to become thick. It takes 2 – 3 minutes of boiling.
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Take away from fire and add butter immediately.
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Leave aside to cool completely. It takes 2 hours at room temperature.
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Once your ingredients are cool, start assembling in 7.5 x 7.5 inches pan.
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Cut croissants in halves horizontally and put lower parts of croissants to the bottom of your dish.
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Cover this layer with your crema pasticciera.
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Carefully finish your cake with arranging upper croissant slices ( cut side down ) over the cream. Store in the fridge.
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Cut 9 slices with a sharp knife and dust with powdered sugar before serving.
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