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Reserve 1/2 cup of the milk and put the rest in a pot to heat up.
Put the sugar, eggs, vanilla, cornflower, cornflour and mastic in a bowl.
We mix them with a wire, add warm milk to dilute the mixture, and pour it all together into the pot.
Stir constantly for a few minutes, until it thickens.
Remove from the heat and add the butter.
Mix and let the cream become lukewarm for a few minutes.
Pour it over the syrupy croissants and let the dessert cool to room temperature.
We freeze it in the refrigerator.
We beat the cold cream until it takes a thick form, and with a pastry cone we make shapes on top of our dessert, strings or rosettes.
Sprinkle with the cinnamon and the roasted almond fillet.
Freeze the dessert for one hour and cut into pieces.
If you are a fan of emmec, check out my classic recipe for the most beautiful kadaifi emmec.