Strawberry Milk Pastry Cream + Strawberry Croissants
Sweet, creamy Hiland Strawberry Milk turns into a silky pastry cream! You can use this pastry cream for anything from cream puffs to cake fillings, or simply spoon it generously into buttery croissants for a bakery-style treat at home.
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Print Recipe-
Prep Time
35 Minutes -
Chill Time
120 Minutes -
Servings
8
Ingredients
Strawberry Milk Pastry Cream
- 1/2 cup (100g) granulated sugar
- 3 tablespoons (25g) cornstarch
- 1/4 teaspoon kosher salt
- 4 large egg yolks
- 2 cups Hiland Strawberry Milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons Hiland Unsalted Butter, cut into 1/2-inch cubes
Strawberry Croissants
- Croissants, halved lengthwise
- Strawberry milk pastry cream
- Sliced strawberries
- Powdered sugar for dusting
Directions
- Make the pastry cream. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the egg yolks and continue whisking until pale and fluffy, 2-3 minutes.
- Stream the milk into the egg yolk mixture while continuously whisking.
- Cook over medium heat, whisking constantly, until the mixture begins to simmer, 5-7 minutes. Once it begins bubbling, continue whisking for 1 full minute to ensure it’s set.
- Remove from heat and whisk in the vanilla extract and butter until incorporated.
- Strain the pastry cream through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, about 1 hour. Then refrigerate until completely chilled, at least 2 hours.
- Assemble the croissants. Slice the croissants in half lengthwise. Lightly dust the tops with powdered sugar. Spoon or pipe the pastry cream onto the bottom halves, layer with sliced strawberries and finish with the croissant tops.
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