Strawberry & Lemon Custard Stuffed Croissants
This recipe artfully combines the flaky, buttery richness of croissants with a zesty lemon custard, creating a mouthwatering blend of textures and flavors. Fresh strawberry slices tucked inside add a burst of sweetness, making each bite a harmonious symphony of taste.
Servings 6 people
Equipment
- Piping bag with star tip
Ingredients
Lemon Custard
- 2-3 Lemons (for ¼ cup juice and 1 ½ tbsp zest)
- ⅔ cup Granulated Sugar
- 3 ½ tbsp Cornstarch
- 4 Egg Yolks
- 2 ⅓ cups Milk
- 3/4 cup Light Cream
- 2 tbsp Butter or Margarine
- 1 tsp Vanilla Extract
For Assembly:
- 6 Large Butter Croissants
- 2 lbs Fresh Strawberries 2 lbs (rinsed, dried, and sliced)
- 1 Lemon (cut into thin slices for garnish)
- ¼ cup Powdered Sugar
Instructions
Lemon Custard Preparation
- Begin by zesting the lemons to yield 1 ½ tablespoons of zest. Halve and juice the lemons to obtain ¼ cup of juice.
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and lemon zest.
- Gradually whisk in the egg yolks, milk, and cream into the dry ingredients until smooth.
- Over medium-low heat, continuously whisk the mixture until it thickens and begins to boil, approximately 15 minutes.
- Allow the mixture to boil for 1 minute, then remove from heat. Stir in the butter, lemon juice, and vanilla extract. Transfer to a bowl, cover directly with plastic wrap, and chill for 2 hours.
Assembly
- Make a deep slit at the top of each croissant, careful not to cut through.
- Spoon the chilled custard into the piping bag. Pipe the custard into each croissant, filling generously.
- Insert strawberry slices into the slit, alongside the custard.
- Pipe additional custard on top, and adorn with more strawberry slices and lemon slices.
- Dust with powdered sugar just before serving for an elegant finish.