I always have some puff pastry rolls in the freezer, because from time to log on but short visit and take cake and Co. then a bit more time. These cuts go fast and really taste great. However, you should be eaten fresh, as the pastry cream is the time softer.
ingredients for about 8 pieces
1 Fresh roll of puff pastry (275g, fridge)
1 egg yolk 1 teaspoon milk
For the cream:
375ml milk 1 pack of vanilla pudding
powder
2 sheets of gelatin
200g cream 40g sugar
Roll out the pastry and trim in 8 rectangles. Whisk the egg yolks with the milk and brush the rectangles so thin. Bake in preheated oven at 220 ° C 20-25 golden brown. The particles from the oven, allow to cool place on a wire rack and let cool. With half a bread knife the particles.
For the vanilla cream Soak the gelatin. 375 ml of milk in a saucepan (remove 3 tablespoons) and bring to a boil. Mix the custard powder with sugar and 3 tablespoons milk. Remove the milk from heat, stir in pudding mix, bring to a boil again briefly and then dissolve the squeezed gelatine in it. Give the pudding into a bowl and let cool. Cover with plastic wrap so that no skin is formed.
Then the pudding with a whisk vigorously stir, beat whipping cream until stiff and stir into the pudding. The cream again for 1 hour cold and are then sprinkle with a piping bag with star tip the floors of the Puff pastry, cover and dust with powdered sugar.
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