A fusion of western and eastern flavors, fill this salted egg custard into your croissants for a mouth-watering, excellent blend of salty and sweet.

Ingredients

1/2 pack Butter Croissants
2 yolks of salted eggs
2 tbsp Isigny butter
2 tbsp custard powder
1 tbsp icing sugar
1/4 cup condensed milk
1/4 cup cornstarch
1 tbsp powdered milk
1/2 tbsp evaporated milk

Directions

Mash the egg yolks.
Mix the sugar and butter well.
Add in the yolks and the rest of the ingredients.
Store in the freezer.
Defrost the butter croissant for 15-20 mins before baking.
Fill each croissant with 1 teaspoon of the frozen mixture.
Preheat oven to 177 °C.
Bake pastries on a baking sheet for 16-18 minutes at 170-180°C.
Let cool for 10 minutes before serving.