Custard puffs.

Custard puffs.

Custard puffs.

Airy, crumbly dough and a gentle, vanilla cream inside! Very tasty!


Yeast Puff Pastry - 500 g
Egg yolk - 2 pcs.
Starch - 50 g
Sugar - 100 g
Milk - 300 ml

Custard puffs.


1. Boil milk with half sugar and vanilla.

2. Stir the yolks well with the remaining sugar and starch (so that no lumps remain).

3. Pour a little hot milk into the cup and slowly pour the yolk mass, stirring constantly.

4. Stir well and slowly pour into boiling milk. Bring to a thickening over low heat (do not boil). Stir vigorously enough so that the mass is smooth, without lumps.

5. Roll the dough slightly and cut into squares with a side of about 10 cm.

6. On each corner of each square, make incisions of this shape - ^.

7. Put cream in the center and wrap. Connect the opposite ends first, lubricating with water. Then the other two. It turns out a flower. In principle, it is possible to shape as your heart desires.

8. Put on a laid baking sheet and bake for 15-20 minutes at 200 °. Cool and sprinkle with powdered sugar.

Custard puffs.


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