Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Cornetto alla Crema

Cooking time: 
10-15 minutes
Preparation time: 
15-30 minutes
  • 4 large day old croissants (or 8 mini ones )
  • 3 egg yolks
  • 40g golden caster sugar
  • 15g plain flour
  • 2 tsp cornflour
  • 200ml whole Just-Milk
  • 50ml single cream
  • 1 tsp vanilla paste
  • grated zest of 1/2 a lemon
  • 15g flaked almonds
  • Large mixing bowl
  • Whisk
  • Saucepan
  • Piping bag
  • Baking parchment
  1. In a large mixing bowl, whisk together the egg yolks and sugar until they turn a pale colour. Whisk in the flour and cornflour and set aside.
  2. Place the milk and cream into a saucepan, bring to the boil.
  3. Pour the hot milk onto the egg mixture, whisking all the time, then return the mixture to the pan.
  4. Bring the mixture back to the boil and simmer for one minute, whisking continuously until smooth and thickened
  5. Pour the cream into a clean bowl, stir in the vanilla paste and lemon zest, then dust with icing sugar to prevent a skin forming - Leave to cool.
  6. To build your cornetto: Heat the oven to 180c/160c fan/gas 4.
  7. Using a bread knife make a incision on top of the croissant.
  8. Place the custard into a piping bag and snip the end, pipe the cream into the croissant .
  9. Place the croissants on a baking tray lined with baking parchment and sprinkle with a few almonds.
  10. Bake for 12min to warm them through.
  11. Leave the croissant to cool down for 10min before dusting them generously with icing sugar just before serving

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