Hello, sweet people! We had a wonderful LIVE croissant part two session and, as promised, I’m including the recipes for the Cronut filling (vanilla pastry cream) and for the Bear Claw/Pain au Raisin almond filling below.
If you missed Croissant LIVE part one, you miss the dough part! Here’s a LINK to that video as well as the recipe (the formula, really. The instructions are in the video).
|Chocolate croissant! For the dough recipe and instructions for plain and chocolate, go HERE
If you have ANY questions, please go to my Facebook page HERE and ask away!
(for bear claws and pain au raisin)
one 6 ounce package almond paste
1 tablespoon flour
1/4 cup sugar
1/4 cup almond slices
1 teaspoon vanilla bean paste OR vanilla extract
Place all ingredients in a food processor and process until smooth. Use at room
1 cup milk
1 cup cream
1/2 cup sugar
1 teaspoon vanilla bean paste
5 egg yolks
In a large saucepan, combine the milk and cream and heat on low to a simmer.
In the meantime, in the bowl of a stand mixer fitted with the whisk attachment,
combine the sugar, cornstarch, vanilla bean paste, egg yolks and pinch salt. Whisk on high to
combine and then reduce the speedand slowly add the hot milk/cream mixture.
Transfer back to the saucepan and whisk constantly over low heat until the mixture thickens
to the consistency of mayonnaise and a few bubbles just start to form. Cooking
cream too long and at too high a heat will cause the cornstarch to lose its