Puff Pastry with Custard and Whipped Cream

Puff Pastry with Custard and Whipped Cream

Table of Contents

Ingredients

For Puff Pastry:

    • ¾ cup (75g) all-purpose flour
    • ½ cup (130ml) water
    • Pinch of salt
  • 3.5 tbsp (50g) butter
  • 2 large eggs

For Custard Cream:

    • 2 egg yolks
    • ¾ cup (200ml) milk
    • 3 tbsp (40g) sugar
  • 2.5 tbsp (20g) all-purpose flour

For Whipped Cream:

    • ⅔ cup (150ml) heavy cream
  • 1 tbsp (15g) sugar

Directions

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

     

      • Add the flour all at once, stirring vigorously until the mixture forms a smooth dough.
      • Remove from heat and allow to cool slightly. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
      • Pipe or spoon the dough onto a baking sheet lined with parchment paper.

     

    • Bake at 200°C (392°F) for 10 minutes, then reduce the temperature to 180°C (356°F) and bake for another 20 minutes. Finally, lower the temperature to 160°C (320°F) and bake for 10 more minutes.
  2. Make the Custard Cream:
      • In a saucepan, whisk together the egg yolks, sugar, and flour until smooth.

     

      • Gradually add the milk while whisking constantly.
      • Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens.
      • Remove from heat and let cool.

     

  3. Prepare the Whipped Cream:
      • In a chilled bowl, whip the heavy cream with sugar until soft peaks form.
      • Gently fold in the custard cream into the whipped cream until fully combined.

     

  4. Assemble the Pastries:
      • Once the puff pastries have cooled, slice them in half horizontally.
      • Fill each pastry with the custard cream mixture.

     

    • Dust the top with powdered sugar if desired.
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Serving Suggestions

    • Serve with a dusting of powdered sugar or a drizzle of chocolate sauce.
  • Pair with fresh berries or a side of fruit compote for added flavor.

Cooking Tips

    • Ensure the dough cools slightly before adding the eggs to avoid scrambling.
    • If you prefer a more stable filling, chill the custard cream before folding it into the whipped cream.
  • Use a piping bag to fill the pastries for a neater presentation.

Nutritional Benefits

    • This dessert provides a source of protein from the eggs and a satisfying dose of calcium from the milk and cream.
    • While indulgent, it can be enjoyed as part of a balanced diet.

Dietary Information

  • Contains gluten, dairy, and eggs.
  • Not suitable for vegan or gluten-free diets.

Nutritional Facts (per serving)

    • Calories: 250
    • Protein: 4g
    • Carbohydrates: 20g
    • Fat: 18g
  • Sugar: 10g

Storage

  • Store the filled pastries in an airtight container in the refrigerator for up to 2 days.
  • Unfilled pastries can be frozen for up to 1 month.

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