Flat-White Custard Filled Croissants
Flat White Pastry cream:
2 egg yolks
1 ½ Tbsp cornflour
3 Tbsp caster sugar
1 tsp vanilla bean paste
300ml Lewis Road Creamery Flat White coffee
¾ cup Lewis Road Creamery Cream
2 Tbsp Lewis Road Creamery salted butter
5 freshly baked croissants
4 Tbsp icing sugar
2 tsp instant espresso powder
In a medium bowl, whisk egg yolks, cornflour, and sugar together, until smooth. Set aside. Add flat white milk, ¼ cup of the cream and vanilla to a medium saucepan. Bring to a gentle simmer on medium heat. Once milk is just simmer, remove from heat. Pour hot milk mixture in a steady steam over egg yolk mixture, whilst whisking continuously, until about half of the milk has been added. Add egg yolk mixture to the saucepan with remaining milk and whisk together. Place saucepan back on low heat. Heat for 5-6 minutes, stirring continuously with a rubber spatula, until custard has thickened. Remove from heat and whisk in butter. Transfer to a medium bowl and cover with cling film, pressing the clingfilm onto the surface of the custard so that is doesn’t form a skin. Place into the fridge to cool.
Once custard has cooled and set, whip the remaining cream until it is soft peaks. Whisk the chilled custard, until it is smooth. Gently fold the whipped cream through the custard. Transfer pastry cream to a large piping bag fitted with a filling nozzle.
Create two small incisions in the base of each croissant, using the end of a chopstick (or something of a similar size). Insert the piping nozzle into each incision and gently pipe the pastry cream into the croissants.
Combine icing sugar and instant coffee powder together in a small bowl. Dust croissants with icing sugar mixture.