Ingredients

For the Dough:

• 4.23 ounces (120g) plain flour: This forms the base of your pastry dough, providing structure and texture.
• 2.82 ounces (80g) butter: Adds richness and flavor to the dough, making it tender and flaky.
• 3.38 fluid ounces (100ml) water: Helps to bring the dough together, making it easier to work with.
• 3.38 fluid ounces (100ml) milk: Adds moisture and a bit of richness to the dough.
• 3 eggs: These provide binding and richness to the dough.
• Pinch of salt: Enhances the overall flavor of the dough.

For the Cream:

• 2.11 cups (500ml) milk: The base for the creamy custard filling, providing a smooth and creamy texture.
• 5.64 ounces (160g) butter: Adds a rich and creamy consistency to the custard.
• 5.29 ounces (150g) sugar: Sweetens the custard filling to balance the flavors.
• 2.12 ounces (60g) starch (cornstarch or potato starch): Thickens the custard to the desired consistency.
• 2 eggs: Help to set the custard and give it a smooth texture.
• 1 teaspoon vanilla essence: Adds a lovely vanilla flavor to the cream.

Step-by-Step Instructions

1. Prepare the Dough:

1. Mix Dry Ingredients:
   • In a large mixing bowl, sift together 4.23 ounces (120g) plain flour and a pinch of salt.
2. Incorporate the Butter:
   • Cut 2.82 ounces (80g) butter into small pieces and add it to the flour. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
3. Add Wet Ingredients:
   • In a separate bowl, whisk together 3.38 fluid ounces (100ml) water, 3.38 fluid ounces (100ml) milk, and 3 eggs. Gradually add this mixture to the flour and butter mixture, stirring until a dough forms.
4. Knead and Chill:
   • Turn the dough onto a lightly floured surface and knead it gently until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.

2. Prepare the Cream:

1. Heat Milk:
   • In a medium saucepan, heat 2.11 cups (500ml) milk over medium heat until it is just about to simmer.
2. Combine Sugar and Starch:
   • In a separate bowl, mix 5.29 ounces (150g) sugar with 2.12 ounces (60g) starch.
3. Make Custard Mixture:
   • Add the sugar and starch mixture to the hot milk, whisking continuously to prevent lumps. Cook the mixture over medium heat, stirring constantly, until it thickens and starts to bubble.
4. Incorporate Butter and Eggs:
   • Remove the saucepan from the heat and stir in 5.64 ounces (160g) butter until melted and fully incorporated. In a small bowl, beat 2 eggs and then temper them by slowly adding a bit of the hot milk mixture to the eggs, whisking constantly. Once tempered, stir the egg mixture back into the saucepan.
5. Add Vanilla:
   • Stir in 1 teaspoon vanilla essence for added flavor. Continue to cook the custard for an additional minute, then remove from heat and let it cool.

3. Assemble the Pastry:

1. Roll Out Dough:
   • Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3mm).
2. Cut and Shape:
   • Use a cookie cutter or a glass to cut out circles of dough. Press the dough circles into a muffin tin or tartlet pan, ensuring they fit snugly into the molds.
3. Bake the Shells:
   • Bake in the preheated oven for 12-15 minutes, or until the pastry shells are golden brown. Remove from the oven and let them cool completely.
4. Fill with Cream:
   • Once the pastry shells are cooled, spoon or pipe the prepared custard into each shell.
5. Chill and Serve:
   • Refrigerate the filled pastries for at least an hour to allow the cream to set. Serve chilled and enjoy your homemade pastries!

Tips and Storage

• Dough Handling: If the dough becomes too soft to handle, chill it in the refrigerator for a few more minutes before rolling out.
• Cream Consistency: If the custard thickens too much while cooling, you can gently reheat it over low heat and stir in a bit more milk to adjust the consistency.
• Storage: Store the filled pastries in an airtight container in the refrigerator. They are best enjoyed within 2-3 days.

Possible Questions

1. Can I use a different type of flour?

• Yes, you can use whole wheat flour or gluten-free flour blends if preferred. However, this may alter the texture slightly.

2. Can I make the dough ahead of time?

• Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to 3 days or freeze it for up to 3 months.

3. Can I substitute the milk in the cream filling?

• Yes, you can use plant-based milk like almond, soy, or oat milk as a substitute for regular milk.

4. How do I prevent the pastry from becoming soggy?

• Make sure the pastry shells are completely cooled before adding the cream. Also, avoid overfilling them.

5. Can I freeze the filled pastries?

• It’s best to freeze the empty pastry shells and fill them with cream just before serving. This helps maintain the best texture and flavor.

Enjoy your homemade pastries with creamy filling, perfect for a delightful dessert or special treat