Ondeh Croissant (Pandan Pastry Cream)
|120 ml||RedMan UHT Milk||103602|
|80 ml||RedMan Conutsu Syrup||51142|
|1 tsp||RedMan Pandan Flavour||67771|
|20 gm||Egg Yolk||12089|
|20 gm||RedMan Fine Sugar||1416|
|6 gm||RedMan Plain Flour||1242|
|6 gm||RedMan Corn Flour||219|
|10 gm||RedMan Unsalted Butter||68328|
- In a bowl, whisk the yolk and sugar together until combined. Followed by the plain flour and corn starch.
- In a pot, bring the milk, Conutsu and pandan to a boil.
- Pour half of the hot milk into the yolk and whisk well.
- Pour the yolk mixture back into the pot and cook while whisking till the custard thickens and comes to a boil.
- Remove from heat and whisk in the butter.
- Transfer the custard into a bowl and let it cool in the fridge until completely cold.
Ondeh Croissant (Gula Melaka Filling)
|25 gm||RedMan Desiccated Coconut||231|
|25 gm||RedMan Conutsu Syrup||51142|
- In a bowl, whisk the yolk and sugar together until combineIn a bowl, mix both ingredients together.
- Defrost the frozen croissant in the fridge for at least 2 – 3 hours.
- Make a makeshift proofer by placing a bowl of hot boiling water into the bottom of the oven. Leave the oven switched off.
- Place the defrosted croissant on a baking tray and let proof in the oven for 30 minutes to an hour until 1.5 times the original size.
- Once proofed, egg wash the croissants lightly then bake at 175 degrees (fan) 185 (without fan, top & bottom heat) for 20 to 22 minutes.
- Let the croissant cool completely at room temperature.
- Slice the croissant halfway through in the middle.
- Fill with the pandan custard and gula melaka filling.
- Glaze the top with syrup and coat with desicated coconut.