Puff Pastry with Cream

Fat Bertha
fromFat Bertha Novice
"A fresh dessert you`ll make in no time, lucky for you guests and family."
Preparation25 min.
Cooking20 min.
Тotal45 min.
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  • puff pastry - 17.5 oz (500 g)
  • eggs - 1
  • sugar - for sprinkling
  • cinnamon - 1/2 tsp for sprinkling
  • for the cream
  • milk - 4 1/5 cups (1 liter)
  • sugar - 10 tbsp
  • eggs - 2 - 3
  • flour - 3 tbsp
  • starch - 3 tbsp, vanilla flavor
  • vanilla - 3 packets
  • butter - 1/2 cup (125 g)


Cut the puff pastry into pieces, their size and shape as desired. Brush them with a beaten egg and sprinkle with granulated sugar, mixed with cinnamon.

Arrange them in an oven dish with baking paper and set to bake in a preheated oven at 392°F (200 °C). Once they puff up and become golden, leave them to cool completely.

For the cream, put the milk to heat up in a pot on the stove, stir in half the sugar. Beat the remaining sugar with the eggs and add the flour, starch and vanilla to them.

Dilute, while continuously beating, with a little milk and pour the entire mixture into the boiling milk. Whisk until thickened.

Remove the cream from the heat and stir in the butter, cut into lumps, then remove. Cover the container with foil and allow to cool completely.

Then, using a pastry bag, fill the puff pastries with the cream, which needs to have fully cooled.find similar recipes here

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