AI photoSporcamuss (Puff Pastry Custard Squares)
A puff pastry treat filled with vanilla custard cream, dusted generously with icing sugar.
Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you.
Ingredients
- 1 pcs Ready-rolled puff pastry
- 1 pcs Egg beaten, for brushing
- Icing sugar to taste
- 300 g Milk
- 200 g Double cream
- 2 pcs Egg yolk
- 150 g Caster sugar
- 50 g Plain flour
- 20 g Cornflour
- 1 pcs Lemon zest
- 1 tsp Vanilla extract
Steps
Mix the egg yolks with the caster sugar, vanilla extract and lemon zest.
Heat the milk together with the double cream in a saucepan.
Add the sifted plain flour and cornflour to the egg mixture and stir.
Pour the egg mixture into the hot milk and mix well.
Cook over low heat, stirring constantly, until the custard thickens.
Remove the custard from the heat, cover with cling film and let it cool.
Unroll the puff pastry and cut it horizontally into 4 strips about 6 cm wide.
Cut the pastry vertically to make about 20 small squares.
Place the squares on a baking tray lined with parchment paper, leaving a few millimetres between them.
Brush the squares with the beaten egg and bake in a conventional oven at 180°C.
15 minRemove from the oven and let cool slightly.
Carefully cut each square in half and fill with about a spoonful of custard cream.
Cover with the top half, pressing gently onto the cream.
Put back in the oven, preheated to 95°C, for a few more minutes.
Remove from the oven and generously dust the surface with icing sugar.
Serve the sporcamuss warm or hot.
What was changed
The bell pepper did not match the method, so it was replaced with Egg for brushing the pastry.