Puff Pastries With Custard - A Step By Step Recipe With A Photo

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Puff Pastries With Custard - A Step By Step Recipe With A Photo
Puff Pastries With Custard - A Step By Step Recipe With A Photo

Video: Puff Pastries With Custard - A Step By Step Recipe With A Photo

Video: Puff Pastries With Custard - A Step By Step Recipe With A Photo
Video: Puff Pastry 4 Ways 2024, March
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Puff custards with custard will help you out if you need to set a sweet table. They are great as a snack or an addition to coffee and tea, and are also popular with children.

Cooking description:

Puff pastries are very juicy if you use custard as a filling. They do not stale for a long time, but it is better to store them in the refrigerator so that the baked goods do not go bad. Instead of raisins, you can use any dried fruit, as well as candied fruits or berries. To learn how to make custard puff pastry, check out this recipe.

Purpose: For breakfast / For children / Afternoon snack / For an afternoon snack / For dessert

Main ingredient: Dairy products / Milk / Dough / Puff pastry / Eggs

Dish: Pastries / Puffs / Shortbreads / Filled dishes / Sweet

Cuisine geography: European

Ingredients:

  • Puff-yeast dough - 500 grams
  • Milk - 300 Grams
  • Sugar - 100 Grams
  • Yolk - 2 Pieces
  • Vanilla Sugar - 10 Grams
  • Starch - 2 Art. spoons
  • Raisins - 50 Grams

Servings: 12

How to make Custard Puff Breads

Separate the yolks from the whites, add half of the sugar and vanillin to them, beat until foam appears. This is easiest to do with a mixer at the highest speed. Add the starch and whisk again. Place the milk on the stove, add the rest of the sugar to it and bring to a boil. Pour the boiling milk into the egg mixture in a thin stream, stirring constantly. Put the cream on fire and cook until thickened. Defrost the puff pastry and roll it into a layer, dusting the work surface with flour. Put the cooled custard on top of the dough and spread over the entire surface. Sprinkle the cream with raisins. It must be prepared in advance. To do this, rinse the raisins under plain water, dry them and pour boiling water over them. Leave it to swell for a couple of hours, preferably overnight. Squeeze out the swollen raisins. Roll the dough into a roll and cut it like this,to make the biscuits. Place them on a baking sheet lined with baking parchment and place in a preheated oven. Bake the biscuits for twenty minutes at a temperature of two hundred degrees.

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