Croissant with Pastry Cream, Sliced Almonds, and Red Berries
A flaky croissant split and filled with silky vanilla pastry cream, topped with fresh red berries, toasted sliced almonds, and a buttery crumble for extra crunch.
- Total time
- 45 min
- Servings
- 1
- Calories
- 650
- Protein
- 14g
Ingredients
- 1 large croissant
- 1 cup whole milk
- 2 large egg yolks
- 3 tablespoons sugar
- 1.5 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ½ cup mixed red berries
- 2 tablespoons sliced almonds
- 1 tablespoon butter
- 2 tablespoons flour
Instructions
- 1
Whisk egg yolks, sugar, and cornstarch in a bowl until pale and thick.
- 2
Heat milk in a saucepan until steaming, then slowly whisk into yolk mixture.
- 3
Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened.
- 4
Remove from heat, stir in vanilla, cover with plastic wrap, and chill for 30 minutes.
- 5
Toast sliced almonds in a dry skillet until golden; set aside.
- 6
Mix butter, flour, and a pinch of sugar with fingers to make crumble; bake at 350°F for 8 minutes.
- 7
Split croissant, spread pastry cream on bottom, top with berries, almonds, and crumble.
Tools you’ll need
- saucepan
- whisk
- mixing bowl
- baking sheet
- skillet
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