- puff pastry to taste
- milk 500 ml.
- egg yolk 4 pcs.
- sugar 3 tbsp
- corn starch 3 tbsp
- cream 33% 200 ml.
- Main Ingredients Puff Pastry
- Serving 8 servings
Roll out the puff pastry, cut out the cakes, I have a ring of 18 cm. We bake for 15-20 minutes at 200C. We also bake the scraps, of which we will make crumbs.
For the cream, bring the milk to a boil, mix egg yolks, sugar and corn starch in a separate bowl and carefully pour the milk in portions, stirring constantly. Pour the mass back into the saucepan and cook the cream, stirring constantly until the first bubble. Pour the cream into a bowl, cover with a film in contact so that condensation does not form, and cool at room temperature, then put it in the refrigerator.
Whip cold cream 33% to a lush, thick mass.
To the whipped cream, spoon the cream.
We collect the cake, generously coat the cakes with cream, collect in a pile, coat the edges, top and sprinkle with crumbs.
It is better to leave the cake overnight in the refrigerator to soak a little. Enjoy your meal!)
- The puff pastry recipe is here, follow the link to view.