Postre
Biscoff Cookie Butter Croissant with White Chocolate
1 hPara 6Nutri-Score E€€
E
1 h
1 hBiscoff Cookie Butter Croissant with White Chocolate
receta de
Nanette | Pastry Chef
@nanette.bonet
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
croissants (ready-baked, cooled)Panadería6 piezas
milk (whole milk)Lácteos250 ml
egg yolksLácteos3 piezas
sugarDespensa60 g
cornstarchDespensa20 g- cookie butter (divided)Despensa200 g
- white chocolate (chopped)Despensa200 g
- Biscoff cookies (crushed into crumbs)Panadería60 g
por ración
Nutrición
506kcal
- Carbohidratos
- 53 g
- Proteínas
- 8 g
- Grasas
- 29 g
lo que usará
Utensilios
Cazo
Bol
Varillas
Manga pastelera
paso a paso
Preparación
- Paso 1
Make the cookie butter pastry cream
- Whisk the egg yolks with the sugar and cornstarch in a bowl until smooth.
- Heat the milk in a saucepan until steaming, then pour it gradually over the yolk mixture while whisking.
- Return everything to the saucepan and cook over medium heat, whisking constantly, until thick.
- Paso 2
Enrich with cookie butter
- Off the heat, stir the cookie butter into the hot cream until fully melted and glossy.
- Cover with plastic wrap touching the surface and let cool completely.
- Paso 3
Fill the croissants
- Cut a small opening in the side of each croissant.
- Pipe the pastry cream generously into the croissants, then spread a little extra cookie butter inside.
- Paso 4
Dip in white chocolate
- Melt the white chocolate gently until smooth.
- Dip the top of each filled croissant into the melted white chocolate.
- Paso 5
Top and set
- Sprinkle the crushed Biscoff cookie crumbs over the white chocolate.
- Let the chocolate set before serving.