Roll the laminated dough into a large rectangle, trim the edges, and cut triangles. Roll the triangles into croissant shapes.
Place the shaped croissants on a baking tray, cover, and proof in a warm place for 2-2.5 hours.
Prepare the Vanilla Cream:
Whisk egg yolks, sugar, and cornstarch in a bowl. Heat milk and vanilla in a saucepan until boiling, then temper the egg mixture with the hot milk.
Cook the mixture until thickened, stir in butter, and chill.
Bake the Croissants:
Brush proofed croissants with egg wash. Bake at 175°C for 18-20 minutes until golden brown. Allow to cool.
Fill the Croissants:
Using a piping bag, fill the cooled croissants with the vanilla cream. Optionally, glaze the tops for added shine.
Internal Linking Opportunities:
Pair these croissants with a comforting Creamy Potato Soup for a hearty meal.
If you enjoy sweet pastries, try the Strawberry Shortcake Truffles for another indulgent treat.
Explore more flaky baked goods with the Homemade Pizza Sticks.
Conclusion:
Vanilla Cream-Filled Croissants are the ultimate indulgence for pastry lovers. The crisp, golden layers combined with the smooth vanilla cream create a treat that’s perfect for any time of day. Pair them with Cinnamon Crinkle Cookies or Cranberry Orange Cake to create a delightful dessert spread. Try this recipe and bring the magic of a French patisserie to your kitchen!
