Strawberry Pastries With Vanilla Custard Recipe
Yield: 12 PastriesRecipe by luhu.jp
Ingredients:
6: Sheets, frozen puff pastry dough, thawed
4 tbsp: Powdered sugar,
2 pint: Strawberries,
VANILLA CUSTARD
1: Vanilla bean,
1 cup: Half-and-half,
3: Egg yolks,
2 tbsp: Granulated sugar,
1/2 cup: Whipping cream,
Directions:
1. Roll each sheet of dough out to about 12-by-6 inches. If desired,
sift powdered sugar over counter before rolling. Cut each sheet into
4 even pieces. 2. Cover baking sheets with waxed paper. Place dough
on prepared sheet. Prick with a fork. Sift powdered sugar over dough.
Refrigerate for 30 minutes. 3. Bake dough at 425 for about 5 minutes.
Increase temperature to 450 and bake for another 3 to 5 minutes until
pastries are light, golden and puffed. Let cool on wire rack. 4.
Split vanilla bean open lengthwise. Place in a heavy saucepan. Add
half-and-half. Bring to a boil. Cook over medium-low heat for about
10 minutes. Remove vanilla bean. 5. In a bowl, beat egg yolks and
sugar until smooth and creamy. Add a little hot half-and-half,
whisking. Pour this mixture back into saucepan. Bring to a boil,
whisking constantly until thick and creamy. Do not boil or custard
will curdle. 6. Remove custard sauce from heat. Beat until smooth.
Whip cream until soft peaks form. Add to vanilla custard. Spread over
half of the baked pastries. Cover with sliced strawberries. Top with
second half of pastries. Dust with powdered sugar. Serve.
Source from luhu.jp
sift powdered sugar over counter before rolling. Cut each sheet into
4 even pieces. 2. Cover baking sheets with waxed paper. Place dough
on prepared sheet. Prick with a fork. Sift powdered sugar over dough.
Refrigerate for 30 minutes. 3. Bake dough at 425 for about 5 minutes.
Increase temperature to 450 and bake for another 3 to 5 minutes until
pastries are light, golden and puffed. Let cool on wire rack. 4.
Split vanilla bean open lengthwise. Place in a heavy saucepan. Add
half-and-half. Bring to a boil. Cook over medium-low heat for about
10 minutes. Remove vanilla bean. 5. In a bowl, beat egg yolks and
sugar until smooth and creamy. Add a little hot half-and-half,
whisking. Pour this mixture back into saucepan. Bring to a boil,
whisking constantly until thick and creamy. Do not boil or custard
will curdle. 6. Remove custard sauce from heat. Beat until smooth.
Whip cream until soft peaks form. Add to vanilla custard. Spread over
half of the baked pastries. Cover with sliced strawberries. Top with
second half of pastries. Dust with powdered sugar. Serve.
Source from luhu.jp
Tags
Desserts