Millefeuille Croissant
Persons
6
Preparation time
Difficulty
Cost
Recipe created by :
Romain Legroux, Baker Expert South Korea
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 6 croissants (around 80 g each)
- 250 g pastry cream
- 130 g mascarpone
- 45 g plant-based cream (or classic cream if you prefer)
- 120 g pistachio spread
- 150 g cherry jam
- 20 g pistachio paste
- 12 g chopped pistachios
- ½ gold leaf for decoration (optional)
- A few dried cornflowers for a touch of colour (optional)
Pastry cream
- 35 cl milk
- 15 cl whole liquid cream (35% fat content)
- 80 g sugar
- 2 whole eggs
- 2 egg yolks
- 5 soup spoons of cornflour
- ½ vanilla pod (or 1 teaspoon of vanilla extract)
Preparation steps
- Take 6 croissants from the day before and cut them horizontally into two 1 cm-thick slices. Crumble the rest of the croissants into pieces.
- Arrange the croissant slices and pieces on a baking tray. Dry in the oven for 20 minutes at 135°C and put a wire rack over the slices to keep them flat.
- In a saucepan, heat 35 cl milk, 15 cl whole liquid cream, a little sugar and 1/2 grated vanilla pod until boiling.
- Meanwhile, whisk 2 whole eggs, 2 egg yolks, the rest of the sugar and 5 tablespoons of cornflour in a salad bowl.
- Pour some of the hot milk onto the egg-sugar-cornflour mix while whisking, then put everything back into the saucepan. Cook over low heat, stirring constantly until it thickens, then chill.
- In a bowl, mix 120 g of pistachio cream, 20 g of pure pistachio paste and the dried croissant pieces.
- When the pastry cream is cold, add 130 g of mascarpone and 45 g of whipped plant-based cream to make it lighter. Mix together and then put the contents into a piping bag with a plain 1 cm nozzle.
- Put the pistachio mixture into a second piping bag, without a nozzle, and 150 g of cherry ham into a third bag piping bag
- Assemble the millefeuille croissant. On the first slice of croissant, pipe the light cream onto the edge and the pistachio mixture in the middle. Do the same with the second, using the cherry jam instead of the pistachio mixture.
Chef's tip
Prepare the dried croissants and the pastry cream in advance to save time and make assembly easier.
