In a large mixing bowl, whisk together the egg yolks and sugar until they turn a pale color. Whisk in the flour and cornflour and set aside.
Place the milk and cream into a sauce pan, bring to a boil. Pour the hot milk onto the egg mixture, whisking all the time, return the mixture to the pan. Bring the mixture back to the boil and simmer for one minute, whisking continuously until smooth and thickened.
Pour the cream into a clean bowl, stir in the vanilla paste and lemon zest, then dust with icing sugar to prevent a skin forming. Leave to cool.
To start to build your cornetto, heat the oven to 350 degrees F/Gas 4.
Using a bread knife make an incision on top of the croissant. Place the custard into a piping bag and snip the end, pipe the cream into the croissant. Place the croissants on a baking tray lined with baking parchment and sprinkle with a few almonds. Bake for 12 minutes to warm them through.
Leave the croissant to cool down for 10 minutes before dusting them generously with icing sugar just before serving.
Recipe by Chef Eric Lanlard (a.k.a Cake Boy), a UK Chef, TV host, Master Pâtissier and cookbook author.
In a large mixing bowl, whisk together the egg yolks and sugar until they turn a pale color. Whisk in the flour and cornflour and set aside.
Place the milk and cream into a sauce pan, bring to a boil. Pour the hot milk onto the egg mixture, whisking all the time, return the mixture to the pan. Bring the mixture back to the boil and simmer for one minute, whisking continuously until smooth and thickened.
Pour the cream into a clean bowl, stir in the vanilla paste and lemon zest, then dust with icing sugar to prevent a skin forming. Leave to cool.
To start to build your cornetto, heat the oven to 180 degrees C/Gas 4.
Using a bread knife make an incision on top of the croissant. Place the custard into a piping bag and snip the end, pipe the cream into the croissant. Place the croissants on a baking tray lined with baking parchment and sprinkle with a few almonds. Bake for 12 minutes to warm them through.
Leave the croissant to cool down for 10 minutes before dusting them generously with icing sugar just before serving.
Recipe by Chef Eric Lanlard (a.k.a Cake Boy), a UK Chef, TV host, Master Pâtissier and cookbook author.