Fruity Crunch Croissant

Preparation

1. Preheat the oven to 360°F and place the frozen pastry onto a parchment paper-lined baking tray. Let thaw for 15-20 minutes.
   
2. Bake for 18-20 minutes. Let cool thoroughly before proceeding.
3. Transfer the milky cereal custard into a piping bag with a filling tip. Fill the croissant from both ends.
4. Top with a drizzle of white icing and fruity crunch cereal.

Milky Cereal Custard

1. Prepare the Cereal Milk:
   In a bowl, combine the cereal, milk, and brown sugar and mix. Let sit for 30 minutes. Carefully strain the mixture and save the milk for the custard. 
2. Pour cereal milk, vanilla paste, and coconut extract into a saucepan and bring to a simmer over medium-high heat, whisking.
   
3. Whisk the yolks, sugar, milk, and cornstarch in a large bowl.
4. Add ⅓ of your hot milk to the egg mixture and whisk to combine.
   *Don't add all the milk because the eggs will curdle. Slowly whisk the rest of the warm milk into the egg mixture, then return the mixture to the pot over medium heat and bring to a simmer, whisking constantly until thickened.