Vanilla CREAM CORNETTO

Defrost the croissants for +/- 10 minutes

Cut off a tip of the croissant and insert a cone into each croissant, place on a baking tray and bake for +/- 17 minutes at 180°C. Let it cool.

Beat the egg yolks with the sugar until light, then sift in the cornstarch and mix well.

Boil the milk with the seeds from a vanilla pod and the pod itself.

Pour boiled milk that has already cooled slightly on the mixture of egg, sugar and starch and stir.

Put the whole mixture on the fire and heat up to boiling point.

 Let cool when the cream is well bound.

Put the cream in a pipping bag and fill-in the croissants.

Add sugar pearls topping on top of the vanilla cream cornetto.