Churro Croissant with Ube Cream

/ Preparation

• Cinnamon Sugar

  Mix all ingredients together and store in an airtight container.

• Ube Cream

  Whip the heavy cream to soft peaks and set aside.

• In a separate bowl, whisk together the sweetened condensed milk, ube halaya, ube extract, vanilla extract, and salt until smooth.

• Gently fold the whipped cream into the ube mixture in two additions until fully combined and smooth.

• Chill for 1–2 hours, or until thick enough for piping.

• Preparation

  Place the croissant on a small piece of parchment paper lightly sprayed with cooking spray.

• Allow the croissant to come fully to room temperature.

• Fry

  Heat the oil to 175°C.

• Carefully lower the croissant into the oil.

• Fry for 1½ minutes, or until golden brown.

• Flip the croissant and fry the other side until evenly golden.

• Coat

  Remove the croissant from the oil and immediately coat it in the cinnamon sugar mixture.

• Transfer to a wire rack and allow to cool slightly.

• Fill & Garnish

  Pierce the bottom of the croissant with a piping tip.

• Generously fill with ube cream.

• Pipe additional ube cream on top.

• Garnish with edible flowers.