Cream-Filled Pastry

Indulge in these delightful cream-filled pastries that combine a rich, creamy filling with a light and fluffy pastry shell. Perfect for any special occasion or simply to enjoy with a cup of tea or coffee, these pastries are sure to impress.

Preparation Time:

• Total: 2 hours 20 minutes
• Prep: 1 hour 40 minutes
• Cook: 40 minutes

Ingredients:

For the Cream Filling:

• 6 egg yolks
• 90 g sugar
• 2 g vanilla extract
• 20 g soft flour (cake flour)
• 12 g cornstarch
• 420 g milk
• 60 g fresh cream
• 1 vanilla bean (8 cm), seeds scraped and pod reserved
• 22 g butter
• 0.5 g salt

For the Pastry Shell:

• 90 g soft flour (cake flour), sifted
• 68 g butter
• 75 g water
• 75 g milk
• 12 g sugar
• 2 g salt
• 125 g eggs (approximately 2-3 eggs at room temperature)

Directions:

Prepare the Cream Filling:

1. In a large bowl, beat the 6 egg yolks first, then add 90 g sugar.
2. Add 2 g vanilla extract and stir until the mixture becomes pale yellow.
3. Add 20 g soft flour and 12 g cornstarch, mix well, and set aside.
4. In a saucepan, combine 420 g milk, 60 g fresh cream, and the seeds from the vanilla bean. Also add the vanilla bean pod.
5. Heat the mixture over medium-low heat until it reaches 80°C.
6. Slowly pour the heated milk mixture into the yolk mixture while stirring constantly.
7. Strain the mixture back into the saucepan and bring to a boil over medium-low heat, stirring constantly to prevent sticking.
8. When large bubbles appear, add 22 g butter and stir until melted.
9. Add 0.5 g salt and stir well.
10. Cover with cling film and place in the refrigerator to cool.

Prepare the Pastry Shell:

1. Preheat your oven to 185°C (365°F).
2. In a saucepan, combine 68 g butter, 75 g water, 75 g milk, 12 g sugar, and 2 g salt. Heat until the butter is melted.
3. Remove from heat and add the sifted 90 g soft flour. Mix well with a spatula until smooth.
4. Return the saucepan to medium-low heat and cook for 1 minute 30 seconds to 2 minutes, stirring constantly until a thin film forms on the bottom of the pot.
5. Transfer the dough to a bowl and let it cool for 1 minute.
6. Gradually add 125 g room temperature eggs in three parts, mixing well after each addition until the dough reaches a smooth consistency. The dough should form a triangular shape when dropped from a spoon.

Shape and Bake the Pastry Shells:

1. Transfer the dough to a piping bag fitted with a large round tip.
2. Pipe the dough onto a baking sheet lined with parchment paper, shaping each piece into a length of about 12 cm.
3. Wet your hands with water and smooth the ends of the dough.
4. Bake in the preheated oven at 185°C for 17 minutes, then reduce the temperature to 170°C and bake for an additional 23 minutes, for a total of 40 minutes.

Fill the Pastry Shells:

1. Once baked, let the pastry shells cool completely.
2. Soften the chilled custard cream with a hand mixer or spatula.
3. Transfer the softened custard cream to a piping bag.
4. Make a small hole in each pastry shell with a chopstick or similar tool.
5. Fill each pastry shell with the custard cream by piping it into the hole.

Serve:

1. Serve the cream-filled pastries immediately, or store them in the refrigerator until ready to serve.
2. Enjoy these delightful pastries as a sweet treat for any occasion!

Serving Suggestions:

• Serve these pastries with a cup of coffee or tea for a delightful afternoon treat.
• They make an elegant dessert for special occasions or celebrations.

Cooking Tips:

• Ensure the custard cream is fully chilled and softened before filling the pastry shells for the best texture.
• Use a piping bag with a small round tip for easier and cleaner filling of the pastry shells.

Nutritional Benefits:

• These pastries provide a good source of protein from the eggs and milk.
• Enjoy them as an occasional indulgence as part of a balanced diet.

Dietary Information:

• This recipe contains dairy and eggs. For a dairy-free version, use plant-based milk and cream substitutes and a dairy-free butter alternative.
• It is not gluten-free due to the flour used in both the custard and pastry shell.

Storage:

• Store any leftover pastries in an airtight container in the refrigerator for up to 3 days.
• They can be enjoyed cold or slightly warmed in the oven before serving.

Why You’ll Love This Recipe:

• These cream-filled pastries are light, fluffy, and filled with a rich, creamy custard that is simply irresistible.
• They are perfect for impressing guests or treating yourself to a luxurious homemade dessert.
• The combination of vanilla-flavored custard and golden pastry is a classic favorite.

Conclusion:

Cream-Filled Pastries are a delightful and impressive treat that combines a rich, creamy filling with light and fluffy pastry shells. Perfect for any special occasion or simply to enjoy with a cup of tea or coffee, these pastries are sure to become a favorite. Enjoy the process of making and sharing these delicious pastries with your loved ones!