Salty-Egg Custard Croissants

 






Although I would have liked to have written a recipe from scratch, for simplicities sake this recipe will assume you have pre-made/pre-bought croissants and will show you how to make my salty-egg custard to fill up your croissants! ðŸ˜€


You can find my matcha croissant recipe here. For a standard french croissant recipe you can follow that recipe and ignore any reference to poolish, matcha and colored dough.

I took a while to create the perfect salty-egg custard recipe according to my taste. I like the custard to have the consistency of custard, so not dry and powdery. I wanted a lava-like effect so I prefer a runny custard instead of a thick custard. I also like a strong, salty-egg taste so if you like everything I described, this is the recipe for you!

Prep time: 15min
Cook time: 10min
Serving: about 12 croissants


INGREDIENTS (6)

• 5 salty-egg yolks
• 1/3 cup (100 g) butter; room temperature
• 1/2 cup (50 g) icing sugar
• 1/3 cup (100 g) condensed milk
• 1 cup custard

• croissants my recipe here


METHOD

SALTY-EGG CUSTARD
1. Pre-heat the oven to 190C (for heating up croissants)

2. Boil salty-eggs for about 7 minutes. Extract the cooked yolks and mash into a fine powder. Set aside.

3. Beat butter and sugar until light and creamy.

4. Add in all other ingredients including the salty egg yolks and mix until well incorporated.


HEAT UP CROISSANTS
4. Pop the croissants in the oven, covered with a sheet of parchment paper to stop the croissants from burning. Let them heat up for 4 minutes.


JUST BEFORE SERVING
5. Poke a hole in the bottom of the croissant with a skewer, chopstick or anything similar.

6. Fill up a piping bag with the custard. Pipe in as much as you want! A half full croissant will give you the best ratio.

STORAGE: The custard can be frozen and stored to be used again in other recipes. Suggested uses for this include: chinese steam buns, lava cakes, donut balls, and french toast.

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