Croissants filled with pastry cream - how to make?
How do I fill a croissant with pastry cream? I mean it needs space, like a cavity to fill. Do I need to try to bake a hollow croissant (assuming that's even possible), or does the honeycomb network start to break when cream is piped in through a hole? We have a local French-style bakery that sells cream filled croissants and they are just the most perfect crunchy-flaky on the outside with the perfect amount of cream on the inside croissant. I want to make something like that (assuming I will ever get the proper honeycomb structure in my croissants, currently they look more like brioche, but I already got some ideas on technique from the many wonderful posts and replies on here).