Fruity Crunch Croissant Recipe

Name: Fruity Crunch Croissant Recipe
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 4ea Schulstad Large All Butter Croissant; 170g Milky Cereal Custard, filling; White Frosting, as needed; Fruity Cereal, as needed; 380g Cereal Milk; 1g Vanilla Bean Paste; 60g Whole Milk; 75g Egg Yolks; 85g Cane Sugar; 30g Cornstarch; 15g Brown Sugar; 75g Fruity Cereal

1 hour 30 minutes

4 servings

Embark on a nostalgic flavor journey with our Fruity Crunch Cereal Croissant – a delightful creation featuring Schulstad Large All Butter Croissant filled with milky cereal custard. Topped with white icing and an extra sprinkle of fruity crunch cereal, this colorful treat is a great way to elevate your offerings. Take your customers on a trip down memory lane with this unique and indulgent experience.

1 hour 30 minutes

4 servings

Ingredients

Fruity Crunch Cereal

4ea Schulstad Large All Butter Croissant
170g Milky Cereal Custard, filling
White Frosting, as needed
Fruity Cereal, as needed

Milky Cereal Custard Filling

380g Cereal Milk
1g Vanilla Bean Paste
60g Whole Milk
75g Egg Yolks
85g Cane Sugar
30g Cornstarch
15g Brown Sugar
75g Fruity Cereal

Preparation

Preheat the oven to 360°F and place the frozen pastry onto a parchment paper-lined baking tray. Let thaw for 15-20 minutes.
Bake for 18-20 minutes. Let cool thoroughly before proceeding.
Transfer the milky cereal custard into a piping bag with a filling tip. Fill the croissant from both ends.
Top with a drizzle of white icing and fruity crunch cereal.

Milky Cereal Custard

Prepare the Cereal Milk:
In a bowl, combine the cereal, milk, and brown sugar and mix. Let sit for 30 minutes. Carefully strain the mixture and save the milk for the custard.
Pour cereal milk, vanilla paste, and coconut extract into a saucepan and bring to a simmer over medium-high heat, whisking.
Whisk the yolks, sugar, milk, and cornstarch in a large bowl.
Add ⅓ of your hot milk to the egg mixture and whisk to combine.
*Don't add all the milk because the eggs will curdle. Slowly whisk the rest of the warm milk into the egg mixture, then return the mixture to the pot over medium heat and bring to a simmer, whisking constantly until thickened.

Large All Butter Croissant

Featured Croissant Product

Indulge in the ultimate croissant experience with this large 90 g all butter Belgian croissant, crafted from a traditional French recipe. With 24 delicate, flaky layers, a rich buttery flavor, and a light, airy texture, it delivers authentic bakery-quality taste. Preproofed for convenience, just thaw 30 minutes and bake for effortless, premium results.

PRODUCT INFORMATION