Cream brulee croissant

[Sussan Estela Olaya]

Hi Panos.

Thank you for your message! I’m glad to hear you found the croissant interesting.

Regarding your question, we don’t currently have a recipe specifically called crème brûlée, but we do offer its traditional Catalan version: crema catalana, which is essentially very similar and shares the same concept of a smooth custard with a caramelized top.

Here are three recipes you can take a look at and adapt to your taste:

Crema catalana tradicional https://recipes.scoolinary.com/catalan-custard

Crema catalana cremosa https://recipes.scoolinary.com/catalan-cream

Esfera de crema catalana caramelizada https://recipes.scoolinary.com/caramelized-catalan-cream-sphere

As for your comment about freezing it before baking with croissant dough, that’s a good idea if you’re looking to preserve the shape or prepare it in advance. However, it will depend on the final assembly and the result you’re aiming for—it may take some testing to find the ideal baking time and texture.

We hope you feel inspired to experiment with these recipes! If you have any other questions or need help, I’m here for you.

Best regards,

Sussan Scoolinary Team

recipes.scoolinary.com

Catalan Custard - Scoolinary Recipes

Catalan Custard - Scoolinary Recipes

[Panos osfp]

Thanks for the sharing, if you have any recipe about the croissant cream brulee please let me know, however is any pistachio cream, or ganache for croissant recipe available?

Thanks!

[Sussan Estela Olaya]

Hello Panos!

Thanks for your message, and sorry for the late reply. For some reason, I didn’t receive your message or notification on time, but I’m here to help now.

Here’s a basic Crème Brûlée recipe that you can use to fill croissants:

Basic Crème Brûlée Filling Recipe:

Ingredients:

• 500 ml of heavy cream

• 1 vanilla bean (or 1 teaspoon of vanilla extract)

• 6 egg yolks

• 100 g of sugar

• 30 g of extra sugar (for the caramel)

Instructions:

1. Infuse the cream: Heat the cream with the vanilla bean (split open so the seeds release). Bring it to a boil, then remove from the heat. Let it infuse for about 10 minutes, then remove the bean.

2. Mix the yolks and sugar: In a bowl, whisk the egg yolks with the sugar until smooth and creamy.

3. Controlled temperature: Slowly pour the hot cream into the egg mixture, constantly whisking to avoid curdling the yolks. Strain the mixture to remove any remaining solids.

4. Cooking: Pour the mixture into a saucepan on low heat, stirring continuously until it thickens (don’t let it boil).

5. Cooling: Let the cream cool before using it to fill the croissants, vol-au-vents, or tarts.

For the pistachio ganache, you can find a recipe in the “Long Pistachio Macaron” course at this link: https://www.scoolinary.com/recipes/s/long-pistachio-macaron.

Additionally, here are some other pistachio recipes that might interest you:

• Pistachio Cream: https://www.scoolinary.com/recipes/s/pistachio-cream-2

• Pistachio Chantilly Cream: https://www.scoolinary.com/recipes/s/pistachio-and-kumquat-paris-brest

• Pistachio Eclair Cream: https://www.scoolinary.com/recipes/s/pistachio-eclair

I hope these recipes help you add a delicious touch to your croissants!

Best regards,
Sussan, Scoolinary Team