Cream Filled Pastry (Print Version)
# Ingredients:
→ Custard Cream
01 -
1 cup of milk (8 oz)
02 -
1 teaspoon of vanilla extract
03 -
3 large yolks from eggs
04 -
3 tablespoons of all-purpose flour
05 -
½ cup of regular sugar
→ Pastry
06 -
One egg for brushing (egg wash)
07 -
Powdered sugar (to sprinkle)
08 -
¼ cup of sugar for rolling
09 -
8 oz sheet of defrosted puff pastry
# Instructions:
01 -
Heat the milk gently—it shouldn’t start bubbling. In a bowl, whisk together the yolks, sugar, vanilla, and flour till it’s nice and fluffy. Slowly pour the warm milk in, stirring regularly. Return it to the stove on medium and keep stirring until it becomes thick. Stick it in the fridge to chill for at least an hour.
02 -
Turn your oven to 400°F to preheat it. Spread sugar over your countertop and roll out the puff pastry till it measures roughly 9x12 inches. Slice it into 12 thin strips, about an inch or so wide.
03 -
Take the strips and wrap them onto the pastry molds with a bit of overlap at each turn. Lay them seam-side down on a baking sheet covered with parchment paper.
04 -
Stir some water (about a tablespoon) into the egg and brush the mixture gently on the pastry. Keep it away from the molds to make removing them easier.
05 -
Put it in the oven at 400°F and bake for 15-20 minutes until the color turns golden brown. Cool them slightly before slipping off the molds.
06 -
Spoon or pipe the cold custard into the pastry horns. Dust with powdered sugar on top, and they’re ready to enjoy.
# Notes:
01 -
To keep the pastry crispy, wait to fill them till you’re ready to eat.
02 -
The custard needs at least an hour in the fridge to chill properly.
03 -
Don’t let egg wash get on the molds—it’ll be easier to remove the pastry that way.