Rhubarb & Custard Croissant Recipe | Abel & Cole

Rhubarb & Custard Croissant

Serves2 people
Rhubarb & Custard Croissant

The beloved English flavour pairing meets classic French pastry in this cross between an indulgent breakfast and a comforting pudding. Flaky all-butter croissants are drenched in rich vanilla custard and dolloped with sweet-tart rhubarb compote, giving a childhood favourite a special continental twist.


  • 2 croissants
  • 150ml Madagascan vanilla custard
  • 1 tsp cornflour
  • 2-4 tbsp rhubarb compote

Prep: 5 mins | Cook: 5 mins

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1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Place the croissants on a baking tray. Slide them into the oven for 5 mins to warm through.
2. While the croissants are warming through, pour 150ml custard into a small pan and add 1 tsp cornflour. Whisk together to combine, then pop the pan pn a medium heat and warm for 2-3 mins, whisking, till slightly thickened and warmed through.
3. Remove the croissants from the oven and cut them in half, not quite cutting all the way through. Pop the croissants on 2 serving plates. Spoon the custard into the croissants, then top with 1-2 tbsp rhubarb compote. Serve straight away.
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