Croissant millefeuille
Persons
3
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
- 9 croissants
- 200g whipping cream
- 100g mascarpone
- 150g crème pâtissière
- 1/2 vanilla pod
Chocolate crémeux:
- 45g milk
- 45g whipping cream
- 15g sugar
- 15g egg yolk
- 64g 70% dark chocolate
Preparation steps
- Thaw croissants.
- Roll them in sugar then caramelise them.
- Bake croissants between two sheets for 20-25 mins at 175°C.
- Slice lengthways once cooked.
- Whip the cream with the vanilla pod and mascarpone to make a crème diplomate.
- Combine with the crème pâtissière.
- Boil milk and cream in a pan to make the chocolate crémeux.
- Pour the mixture over yolks and sugar and stir well. Bring the mixture back up to 82-85°C.
- Pour the hot mixture onto the chocolate through a sieve and leave to melt.
- After a few minutes, cover with cling film and refrigerate.
- Pipe crème diplomate and chocolate crémeux between the croissant layers.
