Cream dessert from puff pastry

55 mins
Serves 1
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Directions

  1. 1Roll out the puff pastry with a rolling pin.
  2. 2Roll out the puff pastry with a rolling pin.
  3. 3Roll out the puff pastry with a rolling pin.
  4. 4Cut out a large circle.
  5. 5Cut out a large circle.
  6. 6Cut out a large circle.
  7. 7Cut out small circles within the large circle.
  8. 8Cut out small circles within the large circle.
  9. 9Cut out small circles within the large circle.
  10. 10Prick the dough with a fork.
  11. 11Prick the dough with a fork.
  12. 12Prick the dough with a fork.
  13. 13Place glasses upside down on the small circles.
  14. 14Place glasses upside down on the small circles.
  15. 15Place glasses upside down on the small circles.
  16. 16Stick the edges of the dough over the glasses.
  17. 17Stick the edges of the dough over the glasses.
  18. 18Stick the edges of the dough over the glasses.
  19. 19Bake for 25 minutes.
  20. 20Bake for 25 minutes.
  21. 21Bake for 25 minutes.
  22. 22Separate the egg yolks from the egg whites.
  23. 23Separate the egg yolks from the egg whites.
  24. 24Separate the egg yolks from the egg whites.
  25. 25Put the egg yolks in a saucepan.
  26. 26Put the egg yolks in a saucepan.
  27. 27Put the egg yolks in a saucepan.
  28. 28Add sugar, starch, and warm milk.
  29. 29Add sugar, starch, and warm milk.
  30. 30Add sugar, starch, and warm milk.
  31. 31Whisk the mixture.
  32. 32Whisk the mixture.
  33. 33Whisk the mixture.
  34. 34Boil the cream for 6 minutes.
  35. 35Boil the cream for 6 minutes.
  36. 36Boil the cream for 6 minutes.
  37. 37Put the cream into a bowl.
  38. 38Put the cream into a bowl.
  39. 39Put the cream into a bowl.
  40. 40Cover the cream with cling film, making sure it touches the surface.
  41. 41Cover the cream with cling film, making sure it touches the surface.
  42. 42Cover the cream with cling film, making sure it touches the surface.
  43. 43Cool for 30 minutes.
  44. 44Cool for 30 minutes.
  45. 45Cool for 30 minutes.
  46. 46Remove the cling film and mix the cream.
  47. 47Remove the cling film and mix the cream.
  48. 48Remove the cling film and mix the cream.
  49. 49Put the cream in a pastry bag.
  50. 50Put the cream in a pastry bag.
  51. 51Put the cream in a pastry bag.
  52. 52Remove the glasses from the baked pastry.
  53. 53Remove the glasses from the baked pastry.
  54. 54Remove the glasses from the baked pastry.
  55. 55Attach a piping nozzle to the pastry bag.
  56. 56Attach a piping nozzle to the pastry bag.
  57. 57Attach a piping nozzle to the pastry bag.
  58. 58Fill the baked dough with cream.
  59. 59Fill the baked dough with cream.
  60. 60Fill the baked dough with cream.
  61. 61Arrange the filled pastries on a wooden board.
  62. 62Arrange the filled pastries on a wooden board.
  63. 63Arrange the filled pastries on a wooden board.
  64. 64Sprinkle with powdered sugar.
  65. 65Sprinkle with powdered sugar.
  66. 66Sprinkle with powdered sugar.

Ingredients

  • 800 g Puff pastry
  • 800 g Puff pastry
  • 800 g Puff pastry
  • 3 pc Egg yolks
  • 3 pc Egg yolks
  • 3 pc Egg yolks
  • 120 g Sugar
  • 120 g Sugar
  • 120 g Sugar
  • 70 g Starch
  • 70 g Starch
  • 70 g Starch
  • 550 ml Warm milk
  • 550 ml Warm milk
  • 550 ml Warm milk
  • 100 g Ice
  • 100 g Ice
  • 100 g Ice
  • 3 pc Lime
  • 3 pc Lime
  • 3 pc Lime
  • 30 g Sugar
  • 30 g Sugar
  • 30 g Sugar
  • 400 ml Water
  • 400 ml Water
  • 400 ml Water
  • 100 g Condensed milk
  • 100 g Condensed milk
  • 100 g Condensed milk

Equipment

Rolling pinKnifeBaking trayParchment paperGlassesForkSaucepanWhiskBowlCling filmPiping bagPiping nozzleCutting boardSieve