How to make custard croissants at home: recipe

Sift flour and mix with sugar, yeast and salt. Add 40 g soft butter, warm water and milk.

Knead into a soft and slightly sticky dough. Put it in a bowl, cover with cling film and refrigerate for 8-10 hours.

Place 280 g of butter between sheets of parchment paper or cling film and roll into a 17 cm square. Place in refrigerator until chilled.

Make sure the sides of the square are the same and the thickness is uniform.

Fold the corners of the dough into an envelope to completely cover the butter, and seal the edges. Flip the sheet seam side down and roll out into a 20 x 60 cm rectangle.

Roll out the dough into a 60 x 20 cm rectangle, fold it as in the previous step and refrigerate again for 30-40 minutes.

For the cream, beat the yolks, starch and sugar with a whisk until smooth. Bring the milk to a boil. Remove from heat and, stirring constantly, pour it into the yolks in a thin stream.

Strain the mass through a fine sieve and return to the fire. Cook, stirring, 2-3 minutes until thickened.

Add butter and vanilla extract to the cream, mix well. Cover the cream with cling film in contact and refrigerate for 3-4 hours.

Roll out the dough into a 110 x 20 cm layer and refrigerate for 20-30 minutes. Cut it into 8 equal rectangles, then cut them in half diagonally. You will get 16 blanks.

Starting on the same side, roll the triangles into rolls. Lay them seam side down on a baking sheet lined with parchment paper.

Preheat oven to 210°C. Brush the croissants again with the egg. Sprinkle with flaked almonds if you like.

Bake the croissants for 7 minutes, then reduce the temperature to 190°C and cook for another 13 minutes. Transfer to a wire rack and cool completely.

Place the cream in a pastry bag fitted with a fine tip. Make a small hole in the bottom of the croissants and pour the cream through it.