Croissants filled with coffee cream

Today we want something sweet and we have prepare these homemade croissants filled with coffee cream. We liked the touch of coffee that gives this cream, just as juicy and creamy as the traditional but with an original touch.

Ingredients for 12 pcs:

- 2 slices of puff pastry with butter

- 7 oz semi-skimmed milk

- 1.8 of coffee

- 0.8 oz of cornstarch

- 1.5 oz of sugar

- 1/2 teaspoon of vanilla essence

- 2 egg yolks

- 1 cinnamon stick

- Chopped almonds

Recipe:

- Spread the two slices of puff pastry and cut them wide with a knife in the shape of isosceles triangles.

- Begin to roll the triangles from the base to the tip so that it has the shape of croissants.

- Place a sheet of baking paper on top of a tray and place the croissants on top.

- Bake with the preheated oven at 220º for 15-20 minutes until golden.

- Once they are golden, remove them from the oven and let them cool in a rack.

- In a medium saucepan, heat the milk over a low heat, the coffee already prepared with the cinnamon stick and the vanilla essence to infuse and absorb the flavors.

- After approximately 10 or 15 minutes, remove it from the heat and allow it to warm to room temperature.

- In a large bowl, mix the egg yolks, sugar and cornstarch.

- Add the coffee with milk (removing the cinnamon) and stir with a few sticks until all the ingredients are perfectly mixed.

- Pour everything over the pan and heat over medium heat while stirring continuously with the rods to avoid burning.

- About 5 minutes later, you will see that the coffee pastry cream begins to thicken and will be ready.

- Let it cool by covering it with plastic film so that it does not dry out (the film must be in contact with the coffee cream, without gaps) and then cover it with the lid of the pot.

- When the croissants have cooled, cut them gently in half.

- Put the coffee cream in a pastry bag when it has cooled and fill the croissants.

Bon appétit!