Cream pastries
Description
Homemade pastries for tea. The pastries turn out very tasty and tender, with a creamy aftertaste. The key is to let the finished pastries chill in the refrigerator. This allows the cream to set and the pastry to absorb some of the flavor. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Separate the eggs into whites and yolks. Add half the sugar to each bowl. Beat both the whites and yolks until fluffy.
- 2
Step 2
Gently mix the beaten egg whites with the yolks and, while stirring, gradually add the flour. The batter should remain fluffy.
- 3
Step 3
Using a pastry bag, pipe round pancakes of the same size onto a baking sheet. Bake in the oven at 180°C for about 10-15 minutes. Divide the finished halves into pairs.
- 4
Step 4
For the filling, whip the cream with powdered sugar.
- 5
Step 5
For decoration, melt the chocolate.
- 6
Step 6
Using a pastry bag, place the cream between the two halves of the pastry. Gently press together. Decorate the top of the pastry with melted chocolate.