Gareth Baty's crème brûlée croissant

Two Croissants on a wooden board with a crème brûlée filling, dressed with blueberries and raspberries and mixed seeds.

On 13th May, Gareth Baty joined us in the studio and showed us how to make a simple and easy crème brûlée croissant.

Ingredients

Croissant

Crème pâtissière

  • Four egg yolks

  • 500ml whole milk

  • 45g caster sugar

  • 30g butter

  • 45g cornflour

  • 1 vanilla pod

Caramel powder:

  • 250g sugar

To garnish:

  • Seed mix

  • Raspberries

  • Blueberries

Method

Crème Pâtissière:

  • Whisk the egg yolks, cornflour and sugar together until it is pale and fluffy.

  • Scrape the inside of the vanilla pod out.

  • Start heating your milk on the hob with the vanilla until it simmers, then pour it over your mixture and whisk at the same time (you will see it thicken).

  • Put it back on the hob until it bubbles, then turn the heat off and whisk in the cold butter, you will see it become glossy.

  • Put the mixture in a bowl and cover with cling film and put in the fridge overnight.

  • Once cool, mix again and place into a piping bag.

Caramel:

  • Heat the sugar on the hob on a high heat until it melts (approx. one minute)

  • Once it melts, remove and pour on to a silicone mat to harden.

  • Once it has completely hardened, blend into a powder.

Croissant:

  • Cut the middle top of the croissant and hollow out.

  • Pipe or spoon in the crème pâtissière.

  • Sprinkle the caramel powder over the top.

  • Grill or use a kitchen-safe blow torch to melt the caramel, this will only take a few seconds.

  • Serve with any fruit or toppings of your choice.