Vanilla Croissant Parfait

For the vanilla crescent parfait, first crumble the vanilla crescents (not too small)! Boil down the sugar with the water for about 3 minutes until it has a syrup-like consistency.

Beat the egg yolks until foamy and slowly fold in the hot sugar syrup in a thin stream. Beat the mixture for 10 minutes.

Whip the whipped cream until semi stiff. Add the vanilla crescent crumbs, vanilla flavoring and the semi-stiff whipped cream to the egg cream and gently fold in.

Pour the mixture into silicone molds and freeze overnight.

Turn out the vanilla crescent parfait from the mold before serving and serve garnished with a vanilla crescent.

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