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Sweet recipes • Crescents and pastry cream (For 12 units)
• 12 BredenMaster crescents, already baked
• 500 cc of milk
• 40 grams of cornstarch
• 3 yolks
• 100 grams of granulated sugar
• Vanilla
• Powdered sugar
1. To prepare the pastry cream, heat 2/3 of the total milk with the vanilla and sugar in a saucepan.
2. Separately, mix the remaining third of milk with the yolks and cornstarch, stirring until well mixed.
3. When the milk boils, add the mixture of milk and cornstarch through a sieve, stirring vigorously until it thickens and boils.
4. Remove from heat and transfer to a bowl. Cover with plastic wrap attached to the surface to prevent a crust from forming and let cool.
5. Open the half moons horizontally, fill with the pastry cream, it is more beautiful if you do it with a pastry bag and then cover. Sprinkle with powdered sugar to serve.
• 500 cc of milk
• 40 grams of cornstarch
• 3 yolks
• 100 grams of granulated sugar
• Vanilla
• Powdered sugar
2. Separately, mix the remaining third of milk with the yolks and cornstarch, stirring until well mixed.
3. When the milk boils, add the mixture of milk and cornstarch through a sieve, stirring vigorously until it thickens and boils.
4. Remove from heat and transfer to a bowl. Cover with plastic wrap attached to the surface to prevent a crust from forming and let cool.
5. Open the half moons horizontally, fill with the pastry cream, it is more beautiful if you do it with a pastry bag and then cover. Sprinkle with powdered sugar to serve.