Pastry and chocolate cream

For 20 rolls

For the croissant dough:

For pastry cream:

250 ml of whole milk

3 egg yolks

1/2 or 1 vanilla pod

70 g of caster sugar

25 g of Maizena

25 g butter

For mounting:

125 g 150 g of chocolate chips

1 egg yolk

Custard:

Boil the milk in a small saucepan, split the vanilla pod in 2, make it and put the seeds and the pod in the milk. Bring to a boil by watching.

In a bowl, pour the egg yolks and add the sugar. Whisk to have a slightly blanch and then add the Maizena and whisk;

When the milk is boiling pour it over the egg device and whip.

Put everything back in the saucepan and cook until the cream thickens, whisking constantly; As soon as it starts to boil, turn off the fire and get rid of a bowl. Cut the butter into pieces on top and incorporate with a maryse.

Take the dough out of the fridge and lightly flour your worktop and the surface of the dough.

Spread it for a rectangle +/- 60 cm long and 45 cm wide.

Whisk the cream so that it is smooth and spread it on the dough, leaving an empty edge in one of the lengths. Generously garnish with chocolate chips

Roll the rectangle of dough without tightening too much. Brush the edge with water where we will weld and close the roller well.

With a large sharp knife, cut sections 3 cm wide and place them on 2 cooking plates, 10 per plate and leave place 2 to 3 hours at temperature (I leave them 3 hours)

Preheat your oven to 210 ° C

Brush the rollers with beaten eggs, you can add chips on the rolls in the hollow on the cream.

Bake for 17 to 18 minutes by monitoring the coloring, once they are golden golden to your liking.