Preheat the oven to180 C / 356 F.

Open the croissant can and divide 6 triangles with a knife.

Roll each croissant, starting at the widest end.

Place croissants on parchment paper covered sheet pan and bake for 17 minutes or until golden brown and puffed up.

Once croissants are done, take them out of the oven and let cool completely.

In medium sized pan, whisk yolks, sugar, vanilla extract, corn starch, cake flour, and milk and cook on medium heat, whisking constantly to avoid lumps. Your cream needs to become thick. It takes 2 – 3 minutes of boiling.

Take away from fire and add butter immediately.

Leave aside to cool completely. It takes 2 hours at room temperature.

Once your ingredients are cool, start assembling in 7.5 x 7.5 inches pan.

Cut croissants in halves horizontally and put lower parts of croissants to the bottom of your dish.

Cover this layer with your crema pasticciera.

Carefully finish your cake with arranging upper croissant slices ( cut side down ) over the cream. Store in the fridge.

Cut 9 slices with a sharp knife and dust with powdered sugar before serving.