Flat Croissant

Directions

1. For Custard Filling
2. 1
   Heat the milk in a saucepan until it is steaming but not boiling.
3. 2
   In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
4. 3
   Slowly pour the hot milk into the egg mixture, stirring constantly.
5. 4
   Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens.
6. 5
   Stir in the vanilla extract. Transfer the pudding to a bowl, cover with plastic wrap (pressed directly onto the surface to prevent a skin from forming), and let it cool.
7. For Puff Pastry
8. 6
   Preheat the oven to 200°C (390°F). Roll out the puff pastry on a lightly floured surface and cut it into 8-9 equal-sized triangles.
9. 7
   Make a small slit in the center of the wide end of each triangle and roll up from the wide end to form croissant shapes.

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

• Double ceramic non-stick, PFAS-free
• Aluminized steel with a 10-year guarantee
• 1 year Baking Course + E‑Book included

Baking Set + Baking Course & E-Book · 89,90 €

View the Baking Set

1. 8
   Place the rolled pastry pieces on a baking sheet lined with parchment paper.
2. 9
   Lay another sheet of parchment paper on top of the croissants and place a second baking sheet of the same size on top, pressing down slightly to flatten the croissants. Optionally, add some weight on top to ensure they stay flat.
3. 10
   Bake the flat croissants in the preheated oven for about 15-20 minutes until golden brown and crispy. Check occasionally and press down gently if needed to keep them flat.
4. 11
   Remove from the oven and let them cool completely. Fill a piping bag with the cooled pudding.
5. 12
   Pipe the pudding in strips onto the cooled flat croissants. Garnish with fresh blueberries.
6. 13
   Serve the flat croissants immediately and enjoy.