Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Cornetto alla Crema

Cooking time: 
10-15 minutes
Preparation time: 
15-30 minutes
  • 4 large day old croissants (or 8 mini ones )
  • 3 egg yolks
  • 40g golden caster sugar
  • 15g plain flour
  • 2 tsp cornflour
  • 200ml whole Just-Milk
  • 50ml single cream
  • 1 tsp vanilla paste
  •  grated  zest of 1/2 a lemon 
  • 15g flaked almonds

- Large mixing bowl - Whisk - Saucepan - Piping bag - Baking parchment

  • In a large mixing bowl, whisk together the egg yolks and sugar until they turn a pale colour. Whisk in the flour and cornflour and set aside.
  • Place the milk and cream into a saucepan, bring to the boil.
  • Pour the hot milk onto the egg mixture, whisking all the time, then 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 build your cornetto:

  • Heat the oven to 180c/160c fan/gas 4. 
  • Using a bread knife make a 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 12min to warm them through.
  • Leave the croissant to cool down for 10min before dusting them generously with icing sugar just before serving