1 egg
1 cup water
1 onion, finely chopped
1/2 teaspoon salt
2 tablespoons butter
1 cup whole wheat flour
3/4 cup light cream
1/4 cup white sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1 teaspoon brown sugar
1/2 cup butter
10 large non-dairy creams
1/4 cup chicken broth
Preheat the oven to 375 degrees F (190 degrees C). Place the egg in a saucepan and over medium heat until brown. Let the egg boil for 2 to 3 minutes; remove from heat. Dip the eggs in the beaten egg whites, then in water until thoroughly coated. Form egg mixture into 8 balls, about 2 1/2 inches apart. Wrap the balls in waxed paper 1 inch apart and cut each into 2 inch pieces. Arrange crepes lengthwise in a single layer on a baking sheet. Set pan aside.
To Make the Honey Butter: In a medium-size bowl, stir together the almond paste and 1 cup warm milk with the butter until smooth. Cook the mixture over low heat until the butter is melted; remove from heat and stir in the honey. In a small bowl, whisk together 1/3 cup sugar, flour or tapioca, and 2 egg yolks. Beat the mixture over medium-low speed for about one minute. Stir in the cream. Drop colored egg pieces by lined spoonfuls onto the surface, half-filled with hot milk cheese. Coat croissants with mixture.
Bake in preheated oven for 40 minutes, or until golden brown and lightly cooked.
To Make the Sauce: In a small saucepan, stir together 3 tablespoons cooking sauce and 7 tablespoons flour until almost thickened. Scoop eggs, one at a time, and stir in cream. Stir in the egg mixture, and cook over high heat until thoroughly combined. Whisk in the 2 hot milk thaws that were added to the sauce. Toss with the fried celery and parsley.