Croissant cube à la vanille et aux fruits rouges
Personen
4
Vorbereitungszeit
Schwierigkeit
Kosten
Ein Rezept von :
Christophe Pélerbe, Baker Expert France
Verzehrmoment(e) :
Frühstück
Nachmittagsimbiss
Abendessen
Mittagessen
Brunch
Aperitif
Rezept erstellt mit :
Zutatenliste
- 4 croissants
- 500ml milk
- 1 vanilla pod
- 3 level tbsp cornflour
- 40g icing sugar
- 1 egg
- Strawberries, blueberries, redcurrants, raspberries
- Borage flowers
- Atsina Cress leaves
Zubereitungsschritte
- Thaw croissant and slice down the middle.
- Grease square moulds and insert both pieces of croissant.
- Preheat the oven to 180°C. Place moulds between two perforated aluminium baking trays and bake for 25-28 mins at 160°C.
- Add vanilla seeds and split pod to half the milk and bring to the boil.
- Pour cornflour into a large bowl and loosen with remaining milk.
- Add sugar and egg to cornflour-milk mixture then combine until smooth.
- Pour boiling milk onto mixture and keep stirring.
- Pour mixture back into pan and cook on a low heat, stirring constantly until thick.
- Refrigerate cream.
- Make a hole at the top of the croissant cube and fill with vanilla filling.
- Dress the plate with some vanilla cream, place the croissant cube on top and cover with some more vanilla cream.
- Garnish with berries, borage flowers and Atsina Cress leaves.
