Crispy puff pastry with delicate vanilla cream - a masterpiece of French patisserie.
Instructions
Roll out puff pastry thinly and cut into 3 equal rectangles.
Place between two baking sheets and bake at 200°C (400°F) until golden and crispy, about 15-20 minutes.
Heat milk with split vanilla pod. Whisk egg yolks with sugar and cornstarch, then gradually add hot milk. Cook until thick, stirring constantly. Stir in butter.
Cover cream with plastic wrap directly on surface to prevent skin forming. Cool pastry layers on wire racks.
Layer pastry and cream alternately, finishing with pastry on top. Press gently.
Mix powdered sugar with water to make smooth icing. Spread on top layer. Drizzle melted chocolate and create pattern with a toothpick.
Ingredients
- puff pastry 500 g
- whole milk 500 ml
- egg yolks 4
- caster sugar 120 g
- cornstarch 50 g
- vanilla pod 1
- butter 30 g
- powdered sugar 200 g
- water 1 EL
- powdered sugar 1
- Dark chocolate 1
Baking Timer
The timer appears at the bottom right of the screen.
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