Yet it is undeniable the advantage of this baking (and many other puff pastry) - this is the minimum time spent. Immediately set the oven to heat up to 220 degrees and pull out to thaw the dough. Now prepare the custard: in a saucepan with a thick bottom, mix the yolk, sugar, flour, milk and vanilla seeds, put on low heat and bring almost to a boil. When the mixture starts to thicken - turn off the stove and vigorously stir a few more minutes. Put the cream from the pan and allow to cool a little.

As for the filling, we'll need jam. I used Strawberry jam TM Mahe. Do not have to take the strawberry - choose any taste which You like. What with the dough when it is thawed (this requires usually 15-20 minutes, roll out in one direction and cut into triangles. Size - again, at Your discretion. I made small croissants, and you can make large.

Now on the wide part of the triangle we put the cream, squeezing next to the jam, it lubricates a bit the edges of the dough, but you can the whole piece. And gently roll the croissant, trying to keep the stuffing from getting out. Then further folded fingers corners.

Put rolled croissants on the grill or baking sheet covered with baking paper so that a narrow angle was at the bottom - it will not allow the croissants to turn during the baking process. Smear the cakes with yolk, mixed with a little milk and bake it in the oven for 15 minutes - until they rise and are brown. After baking, allow to cool.