Croissant LIVE Part Deux: Cronuts, Cinnamon Buns, Bear Claws, OH MY!

CRONUT!

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

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If you have ANY questions, please go to my Facebook page HERE and ask away!


ALMOND CREAM

(for bear claws and pain au raisin)

one 6 ounce package almond paste

1 tablespoon flour

1 egg

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 

temperature.

PASTRY CREAM

1 cup milk

1 cup cream

1/2 cup sugar

1/4 cornstarch

1 teaspoon vanilla bean paste

5 egg yolks

pinch salt

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

efficacy.