Shopping list
for the crème pâtissière:
5 organic egg yolks
50g fine sugar (for the yolks)
40g all-purpose flour
400 ml whole milk
50g fine sugar (for the milk)
20g butter
1 teaspoon vanilla extract
1 tin of mini croissants
250g strawberries
We are making horseshoes but no real ones! Mini-croissants filled with crème pâtissière and strawberries. Make the cream pat a day in advance, as it tastes better a day later. Moreover, tomorrow it will require almost no work—just bake the mini-rolls and slice the strawberries. That way, you can enjoy the horseshoes on your on Sunday, day off with some coffee or tea.
How to make these horseshoes
Preheat the oven to 180°C and remove the crème patissière from the fridge
Cut the croissant dough into rectangles.
Roll a cylinder and bend into a horseshoe.
Separate an egg and beat the egg yolk.
Brush the horseshoes with the beaten egg yolk.
Bake the croissants for 8-10 minutes.
Let them briefly cool on the baking tray.
Then let cool completely on a wire rack.
Wash and hull the strawberries.
Cut small strawberries in half and slice the big ones.
Cut the croissant open and pipe in crème patissière.
Pus two halve strawberries in each croissant.
Place the little horseshoes on a serving platter.
Make tea of coffee to go with the strawberry buns.
Happy Sunday!