Cream-Filled Pastries (Print Version)
# Ingredients:
→ Custard Cream
01 -
3 tbsp plain flour
02 -
1 teaspoon vanilla extract
03 -
½ cup white sugar
04 -
8 oz (1 cup) milk
05 -
Yolks from 3 large eggs
→ Pastry
06 -
Thawed 8 oz puff pastry sheet
07 -
¼ cup sugar for rolling out dough
08 -
Egg wash (1 egg for brushing)
09 -
Confectioners’ sugar for decoration
# Instructions:
01 -
Heat the milk gently, but don’t let it reach the boiling point. Whisk together vanilla, sugar, flour, and egg yolks until smooth and fluffy. Slowly pour in the warm milk, then cook the mixture on medium heat while stirring nonstop. When it's thickened, let it chill in the fridge for at least an hour.
02 -
Preheat your oven to 400°F. Spread granulated sugar evenly on your counter. Roll out the puff pastry into a 9x12 inch sheet. Slice it into 12 even pieces, each about 1-inch wide.
03 -
Take the strips and wrap them around pastry molds, overlapping slightly as you go. Place the wrapped molds seam-side down on a tray lined with parchment.
04 -
Beat the egg with a splash (about 1 tbsp) of water, then brush it lightly over the pastries. Keep the mixture off the molds.
05 -
Put the tray in the 400°F oven and bake for 15–20 minutes or until the pastries are golden brown. Cool for a bit before carefully removing the molds.
06 -
Take the cooled pastries and fill them with the custard using a piping bag. Dust them with powdered sugar right before serving.
# Notes:
01 -
Fill the pastries right before eating to keep them crunchy.
02 -
Plan ahead, as the custard takes at least an hour to chill.
03 -
Don’t let the egg wash touch the molds—it’ll make removal a breeze.