Recipe: Fill Your Foolproof Croissants With Salted Egg Yolk Custard

On a trip to Hong Kong, we discovered Urban Bakery Works tucked away in the bottom of a grocery. At first glance, it looked like another typical bakery, with all the standard goods one has to offer, but a giant sign caught our eye: Salted Egg Yolk Croissants.

Salted Egg Filled Croissant12

We love everything salted egg—from its savory to its sweet iterations, and we just had to have one. After having it slightly heated, we bit into the flaky, buttery exterior, and were surprised when liquid salted egg yolk custard just oozed out from the center. It wasn’t anything like those disappointing store-bought stuffed donuts with just a smudge of filling buried in between dough; there was custard everywhere from both ends of the cornetto. Making croissants ain’t an easy feat, and they’re notoriously difficult for even an experienced baker. So we decided to hack the recipe and make an easily approachable version of this snack we easily fell in love with.

Salted Egg Filled Croissant3

Instead of making your own dough from scratch, buy some store-bought puff pastry instead, that will achieve the same crisp texture. The custard is the stuff of anyone’s dreams, and can even be used to fill whatever pastry you want, from donuts to baos to buns. But freeze it, fold it into your dough, then bake it, and it will become a Chinese-French hybrid that you’ll want to keep serving with hot milk tea for breakfast.

Salted Egg Filled Croissant1

Salted Egg Yolk Croissant

Total Time: 40 mins (20 mins prep, 20 mins cooking)
Yield: 20 pcs

Ingredients: Croissant

  • 4-5 sheets puff pastry, cut into triangles (3.5″ wide x 5″ long)
  • egg wash (egg, beaten)

Ingredients: Salted Egg Custard

  • 4 yolks from salted eggs
  • 1/4 cup butter
  • 2 tbsp icing sugar
  • 1/2 cup condensed milk
  • 2 tbsp milk powder
  • 1/4 cup custard powder
  • 1/2 cup cornstarch
  • 1 tbsp evaporated milk


  1. Beat together butter and sugar.
  2. Mash yolks and add in, beat well.
  3. Add in the rest of the ingredients.
  4. Mix well and freeze.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Fill puff pastry on the wide side with a teaspoon of frozen filling.
  7. Roll into a croissant.
  8. Press the sides to seal in the filling.
  9. Repeat for the rest of the ingredients.
  10. Arrange croissants on a lined baking sheet.
  11. Brush top with egg wash.
  12. Bake for 12-15 minutes or until golden brown.
  13. Serve warm.


Serving Size

Active Time

Total Time

5 Responses

  1. Hi Pamela, thank you for the recipe. What do you mean by 1/2 cornstarch? Is it 1/2 tablespoon, teaspoon or cup?

    1. Shopwise Libis and Rustan’s sometimes have puff pastry (usually the Kawan brand). Santi’s as well.

      To the Author: You might want to re-state “4 eggs yolks,” to “4 yolks of salted eggs” just so it’s a lot clearer to readers (even though the title does say “salted egg yolk croissant”).

      1. Thanks Claire! And how about custard powder?

        I agree with your suggestion. When I got to the ‘4 egg yolks’ part,I got confused there for a minute. I thought they meant liquid egg yolks and forgot about it being a recipe with salted eggs 😉

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