Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Cornetto alla crema

Italian 5 Mins Prep · 15 Mins Cook

Place the milk and vanilla essence in a saucepan and bring to a boil.
Separate the egg yolks from the whites.
Whisk together the egg yolks, sugar, corn flour and cream in a separate pot.
While whisking, slowly pour the hot milk into the egg-yolk mixture and combine completely. Place the pot on a medium heat and cook until thickened. Remove from the heat and allow to cool completely.
Pour the mixture into a piping bag.
Pierce three holes through the bottom of the croissants and fill them with the custard.
Serve the cornetti with a dusting of icing sugar.