Cream-filled pastries
Description
Homemade treats for tea. This pastry recipe is simple, but has its nuances. First, prepare the cream, as it needs to be completely cooled before adding the butter. Another detail is shaping the petals. They bake quickly, so keep an eye on the first batch to prevent burning. Be sure to wear gloves—cotton or medical ones—because the hot pancake can burn your delicate fingers. Cooking should bring you only pleasure and praise for your delicious dish. Happy cooking! Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
For the cream, beat 1 egg with 1/2 cup of sugar, add 1 tablespoon of flour, and mix. Pour in warm milk, stir until smooth, then transfer the mixture to a saucepan with a thick bottom. Place over low heat and cook until thickened, stirring occasionally. The cream should not run freely off a spoon. Let it cool completely, add softened butter, beat until smooth, and refrigerate.
- 3
Step 3
Beat the eggs with sugar and vanilla, add flour, and beat until smooth.
- 4
Step 4
Preheat the oven to 180 degrees. Line the baking sheet with parchment paper. Place the dough onto the baking sheet using a dessert spoon, spacing them slightly apart.
- 5
Step 5
Bake in a preheated oven until lightly golden for 5–7 minutes. Put on gloves to avoid burning your hands. Remove the crepe from the parchment paper and roll it into a petal shape. Work quickly, as the crepe will crack when shaped if it cools down.
- 6
Step 6
Fill the cooled petals with cream.