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Explore I tried Tanghuluing a CROISSANT with a twist! with 11,055,162 views, 499,512 likes, and 2,275 comments. Experience the impact of this video content that has captured audience attention.

I tried Tanghuluing a croissant with a twist! What do you think @NickDiGiovanni? ✨Recipe: 2 cups Sugar 1 cup Water Croissant Custard filling: 1/2 cup sugar 1/2 tsp salt 3 tbsp cornstarch 2 cups milk 4 egg yolks 2 tsp vanilla extract 2 tbsp unsalted butter Directions: Custard filling: 1. Whisk the sugar, salt, and cornstarch together. Beat the egg yolks in a medium-sized mixing bowl just until smooth. Add the dry mixture to the egg yolks and continue to beat until combined and pale yellow, about 1 minute. 2. Heat the milk in a saucepan over medium-high heat until it comes to a bare simmer. Remove the pan from the heat and carefully ladle the milk into the egg yolk mixture while whisking to avoid lumps. Pour the mixture back into the saucepan, and return it to the stovetop over medium heat. 3. While continuously whisking, heat the mixture until bubbling and completely thickened. Remove the pot from the heat. Whisk the vanilla and butter into the custard until smooth, then transfer the custard to a bowl. 4. Cover the custard with plastic wrap, carefully pressing the plastic directly against the surface of the custard to avoid a skin forming. Refrigerate for 1-2 hours or until completely cooled. 5. Once completely cooled, place in piping bag and pipe custard into your prepared croissants. Sugar Coating: 1. Pour your water and sugar into a small saucepan over high heat. Boil and with a thermometer make sure the mixture gets to 300°F (no less). DO NOT STIR. 2. Once at 300°F, remove from heat immediately, and start rotating the croissants into the sugar mixture. 3. Serve immediately and enjoy!

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