20 g vanilla sugar from COOKandGRILL
1 egg yolk
40 grams of granulated sugar
300 ml cream
80 g vanilla crescents
1 vanilla bean
20ml Grand Marnier
Bring a small saucepan with a little water to a boil. Split the vanilla pod lengthways and scrape out the pulp. Beat the eggs, yolks, vanilla pulp and sugar in a snow kettle over steam with a mixer until very fluffy, lifting the kettle occasionally so that the steam can escape and the eggs do not get too hot.
The mass is optimal if you blow some of it in the middle with a spoon and the wave formation is maintained and does not run together again liquidly.
Mix the egg foam in a cold water bath with the mixer until cold, beat the whipped cream until creamy, but not spoonful, and fold into the egg mixture. Coarsely crumble the vanilla croissants and stir them in as well, possibly also adding the Grand Marnier. Line any form with cling film, fill in the mass and freeze in the freezer for at least 6 hours, preferably overnight.
Turn the parfait out of the molds. To do this, it is best to hold the mold briefly under lukewarm water and loosen it from the edge with a small knife.
Warm the Baileys slightly and pour over the parfait.