Puff Pastry with Custard Cream and Whipped Cream

Puff Pastry with Custard Cream and Whipped Cream

Ingredients:

For the Puff Pastry:

• • 75g (2.5 oz, ~⅔ cup) flour

• • 130ml (~½ cup) water
  • Pinch of salt
  • 50g (1.8 oz, ~¼ cup) butter

• 2 large eggs

For the Custard Cream:

• • 2 egg yolks

• • 200ml (~¾ cup) milk
  • 40g (1.4 oz, ~3 tbsp) sugar
  • 20g (0.7 oz, ~2 tbsp) flour

For the Whipped Cream:

• • 150ml (~⅔ cup) heavy cream
  • 15g (0.5 oz, 1 tbsp) sugar

Directions:

Making the Puff Pastry:

1. 1. Preheat the oven to 200°C (392°F).
   2. In a saucepan, bring the water, butter, and a pinch of salt to a boil.

1. 1. Once boiling, reduce the heat to low and add the flour all at once. Stir continuously until the mixture forms a dough and pulls away from the sides of the pan.
   2. Remove from the heat and let the dough cool slightly. Add the eggs one at a time, beating well after each addition until smooth.
   3. Shape the dough into your desired size and place it on a baking tray lined with parchment paper.

1. Baking the puff pastry: Bake at 200°C (392°F) for 10 minutes, then lower the temperature to 180°C (356°F) and bake for an additional 20 minutes. Finally, reduce the heat to 160°C (320°F) and bake for 10 more minutes, for a total of 40 minutes of baking.
2. Remove the puff pastry from the oven and allow it to cool.

Making the Custard Cream:

1. 1. In a bowl, whisk together the egg yolks, sugar, and flour until smooth.
   2. In a saucepan, heat the milk over medium heat until it begins to steam. Gradually pour the warm milk into the egg mixture while whisking continuously to temper the eggs.
   3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens.

1. Remove from heat, transfer to a bowl, and cover the surface with plastic wrap to prevent a skin from forming. Let it cool.

Making the Whipped Cream:

1. 1. In a chilled bowl, whisk the heavy cream and sugar together until soft peaks form.

1. Set aside in the refrigerator until ready to use.

Assembling the Pastry:

1. 1. Slice the puff pastry in half horizontally to create a top and bottom layer.

1. 1. Spread the cooled custard cream over the bottom layer of the pastry.
   2. Top the custard with a generous layer of whipped cream.
   3. Place the top layer of the puff pastry over the cream layers.

1. Optionally, dust with powdered sugar or drizzle with chocolate sauce for extra indulgence.

Serving Suggestions:

• • Serve chilled with a dusting of powdered sugar for an elegant presentation.
  • Add a drizzle of caramel or chocolate sauce for an extra touch of sweetness.

• • Pair with fresh berries for a burst of freshness.
  • Serve with a cup of coffee or tea for an afternoon treat.
  • Enjoy as a light dessert after dinner.

Cooking Tips:

• • Let the puff pastry cool completely before adding the custard and whipped cream to prevent the cream from melting.
  • If you want a thicker custard, cook it a bit longer until it reaches your desired consistency.
  • You can use a piping bag to neatly spread the custard and whipped cream for a polished look.

• If you don’t have cake flour, all-purpose flour works fine as a substitute.
• Ensure the whipped cream is cold and fresh for the fluffiest results.

Nutritional Benefits:

• • Eggs: Provide high-quality protein and essential vitamins.

• • Milk: Rich in calcium and vitamin D, supporting bone health.
  • Butter: Adds richness and flavor while providing healthy fats in moderation.
  • Flour: A good source of carbohydrates for energy.

Dietary Information:

• • Vegetarian: This recipe is suitable for vegetarians.
  • Nut-Free: Contains no nuts, making it safe for those with nut allergies.
  • Gluten-Free Option: Use a gluten-free flour blend to replace all-purpose flour for a gluten-free version.

• Dairy-Free Option: Substitute butter and milk with plant-based alternatives like coconut or almond milk and dairy-free butter.