D E SS E RT

STRAWBERRY
CROISSANTS
Flakey, buttery golden croissants filled with an
irresistible creamy custard and strawberries and
then finished off with a dusting of powdered sugar!
The perfect dessert that is easy to make and always
impresses. They look like they were purchased from
a bakery thanks to one secret ingredient trick!

P R EP T I ME: 4 5 M I N S C OOK TI ME : 2 5 MINS

TOTA L T I ME : 1 H OU R 10 YI EL DS : 8 C ROIS SANTS
M IN U TES

INGREDIENTS
1 package puff pastry 1 pound
sliced strawberries

EGG WASH
1 large egg
1 tablespoon whole milk

CUSTA RD
1 2/3 cup whole milk
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 cup cornstarch
1/2 cup sugar
4 egg yolks
2 tablespoons unsalted butter

INSTRUCTIONS
1. Start out by making the custard. To a mixing bowl, whisk together
cornstarch, sugar, and salt. Then add all the yolks and beat until it gets
lighter in color. Set aside.

2. To a pot over medium heat, add the milk and vanilla extract. Combine
together and heat it just until it starts to bubble on the edges. You do not
want to boil it or it will be too hot.

3. Take off the heat and slowly add a little in at a time to the batter. This is
so you don't shock the egg yolks and cook them. Keep on slowly
integrating the warm milk until it's all whisked in and very smooth.

4. Then transfer back to the pot and heat over medium-low heat.
Continuously whisk together for a few minutes until it starts to thicken up.
Immediately take off the heat and add the butter. Mix together until the
butter is melted in and incorporated. Transfer the custard to a bowl.

5. Cover and pop in the fridge to chill.

6. Preheat oven to 400°F.

7. In a small bowl, whisk together the egg and milk to make the egg wash.
Set aside.

8. Line a large baking sheet with parchment paper.

9. Cut the two puff pastry sheets into 4 squares each so you have 8 pieces.
 You can also trim them to make the croissants smaller.

10. Brush the sheets with egg wash and fold each one. Press down on the
edges to ensure it doesn't rise and open too much. Brush the outside with
egg wash now too.

11. Pop in the oven to bake for 20 to 25 minutes or until golden brown all
around.

12. Take out of the oven and allow to cool to room temperature.

13. Cut each croissant in half to open it up and fill it with the custard and
sliced strawberries.

14. Dust the tops with powdered sugar and enjoy!

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