How to make
Dissolve the starch in a cup of milk. Heat the rest of the milk in a suitable container. Add the sugar, then the dissolved starch. Stir nonstop with a stirrer until the cream thickens. Remove the ready cream from the stove and let cool briefly.
Beat the butter to a fluffy consistency and add it to the cream. Add the lemon zest and stir until homogeneous.
Cut the croissants into slices. Pour part of the cream into a silicone form. Arrange a layer of croissants. Pour on cream and continue alternating until you run out of products, while finishing with cream.
Press well and leave the cake for 2 1/2 hours in the fridge to harden. Invert it carefully using a plate.
Sprinkle generously with coconut flakes. Garnish as desired.
