Puff Pastry with Custard Cream
Description
The recipe won't take much time. Puff pastries with custard filling. I strongly recommend treating yourself and trying to make this delicious pastry. You can increase the amount of ingredients by 2–3 times so you don't have to go back to making the dough again. And leftover dough can be stored in the freezer for about three months. From this dough you can make a lot of varied baked goods. The recipe is simple, using readily available ingredients. Yet these puff pastries can even be served at a festive table.
Instructions
- 1
Step 1
First, you need to prepare the liquid mixture for puff pastry dough. Pour the vinegar into a measuring cup, add the egg yolk and salt. Mix.
- 2
Step 2
Pour ice-cold water. While pouring, watch the amount in ml on the scale. Stop at the 125 ml mark. Stir and place in the refrigerator.
- 3
Step 3
Also, for making the dough you need to freeze the butter. Sprinkle the flour onto the work surface and start grating the butter on a coarse grater. Meanwhile, periodically mix the butter with the flour and continue grating.
- 4
Step 4
We mix the flour with the butter by hand, make a well in the center and pour the liquid mixture from the refrigerator. Quickly stir everything together by hand. We don't knead the dough, but gather the dough from all sides and pile it in layers, pressing with the palms. And in this way we collect everything from the table without any remainder.
- 5
Step 5
Shape the dough into a rectangle and wrap it in plastic wrap. Refrigerate for at least 2 hours. Ideally, let the dough rest in the refrigerator for 10–12 hours.
- 6
Step 6
While the dough is in the refrigerator, prepare the filling cream. Combine the flour with a pinch of salt, 50 g sugar, and pour in 100 ml milk. Mix everything with a whisk.
- 7
Step 7
Beat in 2 eggs and mix again so there are no lumps.
- 8
Step 8
Pour the remaining milk into the saucepan, add the remaining sugar and stir. Place it over heat, bring to a boil, then remove from heat.
- 9
Step 9
In a thin stream, constantly stirring, pour the hot milk with sugar into the egg‑sugar mixture.
- 10
Step 10
Transfer to a saucepan and return to the heat. Whisking with a whisk to prevent the cream from scorching, cook until thickened.
- 11
Step 11
Remove from heat, add butter and vanilla sugar and, stirring, wait until the butter melts.
- 12
Step 12
Cover the cream with a lid and place it in a cool spot. The cream needs to be completely cooled.
- 13
Step 13
Take the dough out of the refrigerator and roll it into a thin sheet about 0.3 cm thick. Trim the uneven edges. The rectangle should be roughly 44 × 36 cm. Cut the dough lengthwise into 2 pieces, then crosswise into 2 pieces, and then each of those into 2 pieces.
- 14
Step 14
You should get 8 rectangles. Place the cream in the center.
- 15
Step 15
Take one egg, separate the white from the yolk. Lightly beat the white and brush half of the rectangle (only the edges).
- 16
Step 16
Cover with the second half, sealing the cream. Press the edges with a fork.
- 17
Step 17
Place on a baking sheet, brush with the remaining yolk, and put into a preheated oven at 200 °C. Bake until golden brown, about 20–25 minutes.
- 18
Step 18
Before serving, let the pastries cool completely and dust with powdered sugar.