Watermelon Croissants
Servings: 3 croissants
Ingredients
Croissants and Pastry Cream Filling
- 3 big croissants
- 1 ½ cups whole milk
- ½ cup watermelon juice (or WTRMLN water)
- 1 egg
- 2 egg yolks
- ½ cup white sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter
Glaze
- ½ cup powdered sugar
- ½ tablespoon milk
- ½ tablespoon watermelon juice
Instructions
- For the watermelon juice: use pre-made watermelon juice like WTRMLN water, or puree slices of watermelon in a blender. Pour the juice through a mesh sieve before using. Discard pulp and seeds. Refrigerate any leftover watermelon juice for a refreshing treat later.
- To make the pastry cream, heat the milk in a medium sized saucepan over medium to medium high heat. Once the milk begins to steam, remove it from the heat. Do not let the milk boil.
- Once removed from heat, stir in the ½ cup of watermelon juice and let mixture stand for 10 minutes.
- Meanwhile, whisk the eggs and sugar together in a bowl for 60 seconds.
- Combine the salt and cornstarch, then add to the sugar-egg mixture. Whisk for 5 minutes.
- Temper the egg mixture by spooning in the hot watermelon milk mixture, one tablespoon at a time, while constantly whisking the egg mixture. Do this SLOWLY until all of the milk is combined into the eggs. Pour the whole mixture back into the saucepan.
- Over medium heat, keep whisking for 5 minutes. Do not let it boil. Once the mixture has thickened a bit, remove from the heat and add in the butter that has been cut into smaller pieces.
- Whisk until the butter melts and let mixture stand for a few minutes. Pour into a glass container and tightly close the lid. Refrigerate for 20 minutes at least.
- When ready, pour ½ cup of the pastry cream into a piping bag fitting with a medium sized tip (I used Wilton ##). Poke the piping tip into the bottom of the croissant and squeeze to fill with cream. You can poke 2 holes in each side of the croissant bottom if desired. Set each croissant aside on a plate. OR, cut each croissant in half lengthwise with a bread knife. Spread pastry cream over the middle of the croissant, and sandwich the glaze between the two halves.
- Mix together the glaze ingredients in a small bowl. Use a spoon to drizzle the glaze over the filled croissants.