Make homemade quick puff pastry flowers filled with pastry cream.
Make homemade quick puff pastry flowers filled with pastry cream.
Make the quick puff pastry: Place an egg yolk in a measuring cup. add ¼ teaspoon of salt and 2 teaspoon of vinegar.
Add approximately 100 ml (3.5 fl oz) of ice cold water and mix well. In total, we should have 125 ml (4 fl oz) of liquid. Place in the fridge.
Sift 250 grams (9 oz) of flour onto the table. Grate 200 grams (7 oz) of frozen butter or margarine into the flour, mixing the butter with flour frequently.
Make a well, and pour in the liquid and mix. Don’t knead the dough. Fold it onto itself: lift the sides and fold towards the middle, creating layers. Gather any pieces of dough left on the table, and add them to the dough.
Shape into a rectangular, wrap with plastic wrap or place in a plastic bag. Refrigerate for at least 2 hours. It is best to refrigerate the dough for 10-12 hours before using.
Make the pastry cream: Combine 30 grams (1 oz) of starch, 50 grams (2 fl oz) of sugar and a pinch of salt. Stirring with a whisk, add 100 ml of milk (4 fl oz), and 2 eggs. Stir until the mixture is smooth.
Combine 250 ml (8 fl oz) of milk and 50 grams (1.5 oz) of sugar in a saucepan and bring to boil.
Gradually add the hot milk into the egg mixture, stirring constantly. Return the mixture to the saucepan, and continue cooking the cream, whisking constantly, until thick.
Add 30 grams (1 oz) of butter and 10 grams (2 teaspoons) of vanilla sugar and mix until the butter melts.
Transfer to bowl, cover with plastic wrap directly on the surface of the pastry cream to prevent a crust from forming, and cool completely.
Remove the quick puff pastry from the fridge, and roll the dough into a 39 x 39 cm (15 inch) square, 3 mm thick.
Cut into 9 equal squares of 13 x 13 cm. fold each square into a triangle, and make 3 cm incision on both sides. Unfold the triangle, and fold again so that it forms a triangle in the other direction. Make two more 3 cm incisions on both sides as shown in the video.
Unfold the triangles into squares and place on a baking sheet lined with parchment paper. Pinch the corners together, creating a flower shape. Fill the petals with the cooled pastry cream, and brush the pastries with egg wash.
Bake in a preheated oven at 200°C (390°F) for about 20 minutes.
Brush the hot pastries with homemade apple jam mixed with a little bit of hot water, or cool and dust with powdered sugar.
Serve these delicious puff pastry flowers filled with pastry cream with tea or coffee. Enjoy!
Автор Daniella
Автор Daniella
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