Description
Found this recipe in a beautiful book "French Recipes". Once I started cooking, I realized that something is wrong... Especially if you cooked it at least once, immediately see all mistakes of the edition. Still don't understand why we produce publications to "leaf through", especially when it comes to baking. The recipe very much and in the end it turned out very tasty. But I had to experiment, that is, in the process.
Ingredients
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Croissant
1 pack
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Chicken egg
1 piece
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Yolk egg
4 piece
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Cream
200 g
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Milk
50 ml
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Brown sugar
4 Tbsp
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Vanilla sugar
10 g
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Salt
1 pinch
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Corn starch
1 tsp
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Raisins
3 Tbsp
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Butter
Cooking
The recipe and stunningly beautiful book.
Raisins well washed, fill with hot water for swelling.
Whisk in a deep bowl 1 egg and four egg yolks.
Add the vanilla sugar, a pinch of salt, milk and cream, continue to beat.
Add cornstarch and sugar, whisk until smooth. At the expense of the sugar, try me 4 tbsp was a lot.
Build the croissants the baking pan, previously greased it with butter.
Pour the creamy mass. Leave for 15 minutes. From time to time croissants tamped down in the sauce so that it became imbued with a creamy vanilla mixture. Sprinkle with part of the raisins.
When the croissants saturated creamy vanilla sauce and will cease to rise, add the remaining raisins. Bake at 180*C without convection - 15-20 minutes. Serve immediately, preferably with a scoop of ice cream.
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