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A perfect puff pastry and pastry cream dessert
Ingredients:
For Pastry Cream:
2 eggs
100g sugar
60g cornstarch
1/8 tsp salt
450ml milk
60g unsalted butter
1 tsp vanilla extract
For heavy cream:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract

1 puff pastry sheet
Milk and sugar for topping
Powdered sugar for dusting

Instructions:

1. Making the pastry cream:
In a medium bowl, combine eggs, sugar, cornstarch, and salt, and whisk until completely smooth and lightened in colour, about 2 minutes.
Add milk and mix well to combine.
Set it over medium-low heat and whisk constantly until thickened.
Turn off the heat, add unsalted butter, and whisk in vanilla extract.
When it’s done, the cream should be thickened, smooth and glossy.
Transfer the cream to a bowl and place plastic wrap directly over the surface of the hot cream to prevent skin from forming and let it cool completely at room temperature before using.

2. Baking the puff pastry:
Preheat the oven to 400°F (200°C). Take the slightly thawed puff pastry and cut it into even squares using a pastry wheel.
Brush with milk and sprinkle with sugar or golden sugar. Bake at 400°F (200°C) for 15-20 minutes or until the pastry is puffed up and golden brown or
Bake according to the package.
Once done, allow pastry puffs to cool completely at room temperature before using.

3. Making the whipped cream:
Add the heavy cream, powdered sugar, and vanilla extract to a bowl and beat with an electric mixer for 4-5 minute, or until stiff peaks form and hold their shape.
4. Mix the cool pastry cream and whipped cream together using a spatula until smooth
Transfer the cream into a piping bag.
5. Slice the puff pastry in half horizontally and fill with cream.
Dust with powdered sugar.
Enjoy!

#easyrecipe #shorts #sweet

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