Cornetto alla Crema

Cornetto alla Crema

'My travels are my biggest source of inspiration for new recipes. This delicious Italian breakfast treat was served to me in a tiny 'Patisseria' in Rome. It takes the traditional croissant to a completely different level. Hope you like making them and more importantly, eating them! – Chef Lanlard'

Ingredients

  • 4 large day-old croissants (or 8 mini ones)
  • 3 egg yolks
  • 3 1/4 cups superfine sugar (also known as golden caster sugar in UK)
  • 2 tablespoons plain flour
  • 2 teaspoons cornstarch (cornflour in the UK)
  • 6 fl. oz. whole milk
  • 1/4 cup half & half (also known as single cream in UK)
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
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  • Zest of half a lemon
  • 3 tablespoons flaked almonds
  • Icing sugar to decorate

Directions

In a large mixing bowl, whisk together the egg yolks and sugar until they turn a pale color. Whisk in the flour and cornflour and set aside.

Place the milk and cream into a sauce pan, bring to a boil. Pour the hot milk onto the egg mixture, whisking all the time, return the mixture to the pan. Bring the mixture back to the boil and simmer for one minute, whisking continuously until smooth and thickened.

Pour the cream into a clean bowl, stir in the vanilla paste and lemon zest, then dust with icing sugar to prevent a skin forming. Leave to cool.

To start to build your cornetto, heat the oven to 350 degrees F/Gas 4.

Using a bread knife make an incision on top of the croissant. Place the custard into a piping bag and snip the end, pipe the cream into the croissant. Place the croissants on a baking tray lined with baking parchment and sprinkle with a few almonds. Bake for 12 minutes to warm them through.

Leave the croissant to cool down for 10 minutes before dusting them generously with icing sugar just before serving.

Notes:

Recipe by Chef Eric Lanlard (a.k.a Cake Boy), a UK Chef, TV host, Master Pâtissier and cookbook author.

  • 4 large day-old croissants (or 8 mini ones)
  • 3 egg yolks
  • 730 g superfine sugar (also known as golden caster sugar in UK)
  • 2 tablespoons plain flour
  • 2 teaspoons cornstarch (cornflour in the UK)
  • 180 ml whole milk
  • 60 ml half & half (also known as single cream in UK)
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
    Buy Now or Extract
    Buy Now
  • Zest of half a lemon
  • 3 tablespoons flaked almonds
  • Icing sugar to decorate

Directions

In a large mixing bowl, whisk together the egg yolks and sugar until they turn a pale color. Whisk in the flour and cornflour and set aside.

Place the milk and cream into a sauce pan, bring to a boil. Pour the hot milk onto the egg mixture, whisking all the time, return the mixture to the pan. Bring the mixture back to the boil and simmer for one minute, whisking continuously until smooth and thickened.

Pour the cream into a clean bowl, stir in the vanilla paste and lemon zest, then dust with icing sugar to prevent a skin forming. Leave to cool.

To start to build your cornetto, heat the oven to 180 degrees C/Gas 4.

Using a bread knife make an incision on top of the croissant. Place the custard into a piping bag and snip the end, pipe the cream into the croissant. Place the croissants on a baking tray lined with baking parchment and sprinkle with a few almonds. Bake for 12 minutes to warm them through.

Leave the croissant to cool down for 10 minutes before dusting them generously with icing sugar just before serving.

Notes:

Recipe by Chef Eric Lanlard (a.k.a Cake Boy), a UK Chef, TV host, Master Pâtissier and cookbook author.

  • Nielsen-Massey time icon

    20 minprep

  • Nielsen-Massey time icon

    20 mincook

  • Nielsen-Massey yield icon

    4servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract

Madagascar Bourbon Pure Vanilla Bean Paste