Ingredients
Custard:
- 2 cups milk
- 6 Tablespoons granulated sugar
- 3 Tablespoons cornstarch
- 2 Tablespoons all purpose flour
- ¼ teaspoon table salt
- 5 large egg yolks
- 3 Tablespoons unsalted butter (at room temperature)
- 1 teaspoon vanilla bean paste
Croissants:
- 1 sheet puff pastry
- 1 large egg
- 1 teaspoon water
- 8 ounces fresh strawberries, sliced
For Serving:
- 1 Tablespoon powdered sugar
Instructions
- Make Custard: Pour the milk into a medium-sized saucepan and heat over medium until scalded, stirring occasionally. Meanwhile, whisk together sugar, cornstarch, flour, and salt in a large mixing bowl. Add the egg yolks and whisk until combined, forming a stiff mixture. Slowly stream the warmed milk into the egg yolk mixture while whisking vigorously to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly for about 2 minutes until thickened. Remove from heat, whisk in butter and vanilla bean paste until smooth. Transfer custard to a bowl, cover with plastic wrap pressed onto the surface, let cool 30 minutes, then chill at least 2 hours or overnight.
- Prep Oven and Baking Sheet: Position the oven rack in the center and preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Make Croissants: In a small bowl, whisk together the egg and water to create an egg wash. Unwrap the puff pastry sheet and gently roll with a rolling pin to slightly flatten. Cut the sheet into 6 even squares using a pizza cutter. Fold each square diagonally to form triangles and place on the lined baking sheet. Press down gently on each triangle and brush with egg wash.
- Bake Croissants: Bake in the preheated oven for 15 to 20 minutes until golden brown and puffed. Remove from oven and allow croissants to cool on the baking sheet for about 15 minutes.
- Assemble Croissants: Slice each croissant in half from the open edge. Spoon the chilled custard into a piping bag, cut the tip, and pipe the custard generously into the center of each croissant. Top with sliced fresh strawberries, dust lightly with powdered sugar, and serve immediately for best flavor and texture.
Notes
- Ensure the custard is fully chilled for best consistency when piping.
- Use cold puff pastry for optimal flakiness and easy handling.
- Vanilla bean paste can be substituted with vanilla extract if unavailable.
- Chilling the custard overnight intensifies flavor and makes assembly easier.
- Serve croissants fresh to maintain crispness; reheating may soften the pastry.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
