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:
- In a large bowl, beat the 6 egg yolks first, then add 90 g sugar.
- Add 2 g vanilla extract and stir until the mixture becomes pale yellow.
- Add 20 g soft flour and 12 g cornstarch, mix well, and set aside.
- In a saucepan, combine 420 g milk, 60 g fresh cream, and the seeds from the vanilla bean. Also add the vanilla bean pod.
- Heat the mixture over medium-low heat until it reaches 80°C.
- Slowly pour the heated milk mixture into the yolk mixture while stirring constantly.
- Strain the mixture back into the saucepan and bring to a boil over medium-low heat, stirring constantly to prevent sticking.
- When large bubbles appear, add 22 g butter and stir until melted.
- Add 0.5 g salt and stir well.
- Cover with cling film and place in the refrigerator to cool.
Prepare the Pastry Shell:
- Preheat your oven to 185°C (365°F).
- 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.
- Remove from heat and add the sifted 90 g soft flour. Mix well with a spatula until smooth.
- 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.
- Transfer the dough to a bowl and let it cool for 1 minute.
- 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:
- Transfer the dough to a piping bag fitted with a large round tip.
- Pipe the dough onto a baking sheet lined with parchment paper, shaping each piece into a length of about 12 cm.
- Wet your hands with water and smooth the ends of the dough.
- 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:
- Once baked, let the pastry shells cool completely.
- Soften the chilled custard cream with a hand mixer or spatula.
- Transfer the softened custard cream to a piping bag.
- Make a small hole in each pastry shell with a chopstick or similar tool.
- Fill each pastry shell with the custard cream by piping it into the hole.
Serve:
- Serve the cream-filled pastries immediately, or store them in the refrigerator until ready to serve.
- 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!