Vanilla Croissant Parfait
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 egg (s)
- 90 g suar, finest
- 1 vanilla pod (s)
- 200 g whipped cream
- 80 g vanilla croissants, more or less
Print Recipe
Pin Recipe Instructions
- Separate eggs. 2 Use the egg white for other purposes.
- Beat 1 egg white with 1 tablespoon of sugar until snowy Whip the cream until semi-stiff.
- Mix the egg yolks with the rest of the sugar and the vanilla pulp with a whisk until creamy, then whisk in a warm water bath, but do not let it boil.
- Beat the cream until cold, fold in the egg white, then carefully fold in the cream and add the vanilla crescents.
- Fill the mixture into portion molds, cover with foil and place in the freezer for approx. 12 hours.
- Place in the refrigerator for about 10 minutes before serving and then lift the parfaits out of the molds and B. Serve on a cherry mirror.
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