Recipe Croissant custard slice : Easy, Special and Delicious

Recipe Croissant custard slice : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Croissant custard slice. This Recipe Croissant custard slice : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Croissant custard slice was necessary 2h 15m, cook 10m and serving 10m. Attention: allergies Contains gluten, peanuts, tree nuts, milk and soy.. Without having to wait long, let's just check the Recipe Croissant custard slice

Can you believe this vanilla slice only takes 15 minutes to prep and 10 minutes to cook? It's filled with custard, topped with croissants and perfect for afternoon tea.

8 Ingredients

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  40g butter, chopped
  
  
  


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  1 1/2 cups milk
  
  
  


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  300ml carton thickened cream
  
  
  


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  1/2 cup custard powder
  
  
  


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  16 Coles Bakery Mini Croissants
  
  
  


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  1/3 cup caster sugar
  
  
  


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  1 tsp vanilla bean paste
  
  
  


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  Pure icing sugar, to dust
  
  
  


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  Select all ingredients
  
  
  

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180°C/160°C fan forced. Place croissants

  Unsure of the quantity needed?

  Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

  (16 Coles Bakery Mini Croissants) on a large baking tray. Bake for 5 minutes then transfer to a wire rack to cool (they will become crisp on cooling).
  
  
  


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  Step 2
  
  
  
  
  Use a balloon whisk to whisk the custard powder (1/2 cup custard powder), caster sugar (1/3 cup caster sugar) and 60ml (1 ⁄4 cup) milk in a saucepan until smooth. Stir in the cream (300ml carton thickened cream) and remaining milk. Place over mediumlow heat and cook for 10 minutes, whisking slowly then more vigorously as the mixture thickens and comes to a simmer. Continue to cook, stirring constantly, for 1 minute. Whisk in the butter (40g butter, chopped) and vanilla (1 tsp vanilla bean paste) until combined.
  
  
  


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  Step 3
  
  
  
  
  Pour the custard mixture into a heatproof bowl. Set aside to cool until just warm, stirring often with a spatula to release heat and to prevent a skin forming.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, grease a 16 x 26cm slice pan and line with baking paper, allowing the paper to overhang above the long sides. Use a small serrated knife to carefully cut the croissants in half horizontally. Arrange enough croissant bottom halves, cut-side up, over base of prepared pan to cover neatly, cutting small pieces from leftover croissant to fill gaps.
  
  
  


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  Step 5
  
  
  
  
  Drop large spoonfuls of the custard over croissant base and gently spread to make an even layer. Arrange croissant tops, cut-side down, over the custard (you probably won’t use them all, don’t worry if there are some gaps). Place in the fridge for 2 hours to set. Dust with icing sugar (Pure icing sugar, to dust) and use a small serrated knife to cut into slices to serve.
  
  
  

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