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This special layered pastry recipe comes from my dad. It's his kitchen masterpiece that he'd whip up whenever we had company over. What makes his take so great is how he makes this fancy dessert way easier with store-bought puff pastry. You'll be amazed at the result: crispy layers hiding an incredibly smooth vanilla cream. It's become my go-to dessert when I want to impress friends without getting all stressed in the kitchen!
Delightful Heavenly Treat
Everyone always loves this layered pastry when I make it. The contrast between flaky pastry and smooth cream just works so well together. The best part? It's really easy thanks to ready-made pastry. Even my friends who never cook try making it after tasting mine. It's honestly the perfect dessert for looking like a pro without any hassle!
Shopping List
- For the base: I get 2 rolls of puff pastry from my favorite bakery. Good quality makes a huge difference!
- A bit of sugar: 20 g is enough to caramelize the pastry circles.
- For my vanilla cream:
- One fragrant vanilla pod
- 375 ml of fresh whole milk
- 3 bright orange egg yolks
- 60 g of sugar
- 30 g of cornstarch and 10 g of flour that I always sift
- 30 g of tasty butter for flavor
- The finishing touch: Powdered sugar to make it pretty.
Step-by-Step Guide
- Start with flavored milk
- I split my vanilla pod, scrape out the seeds and toss everything into the milk. I warm it gently and let it steep for an hour to get that rich flavor.
- Baking the pastry
- I heat my oven to 180°C. Using my 9 cm cookie cutter, I cut out 18 nice circles. I sprinkle them with sugar and place a baking rack on top to keep them flat. They need about 40 minutes until golden brown.
- My smooth cream
- I beat the yolks with sugar until pale. Then I mix in my sifted powders before adding the vanilla milk while whisking. I heat everything while stirring until it thickens, then add butter. I cover with plastic wrap touching the surface and pop it in the fridge!
- Final assembly
- Using my piping bag, I add cream to 12 pastry circles. I stack them neatly and finish with a plain circle on top. A dusting of powdered sugar and it's done!
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Tips for Success
In my kitchen, I never skimp on puff pastry quality. It's truly the key to an amazing layered dessert! My cream needs to be properly chilled before assembly or it'll turn into a mess. Sometimes I put raspberries between layers or add orange blossom water to the cream when I feel like changing things up. My last tip? Serve it nice and cold, that's when it tastes best!
Frequently Asked Questions
- → Can the parts be made ahead?
- Yes! Whip up the custard a day before. Bake the pastry sheets early, then store in an airtight container. Put it together last-minute for the crunch.
- → How do you get crispy pastry layers?
- Make sure to bake the sheets thoroughly, then cool them. Placing a rack on top during baking keeps them flat and even.
- → How long does it stay fresh?
- Once layered, it's best within a day in the fridge. The pastry will start softening after a while because of the custard.
- → Can I flavor the custard differently?
- Absolutely! Try swapping the vanilla for coffee, chocolate, or citrus zest to suit your taste.
- → How do I get neat slices?
- Use a sharp knife and cut in one smooth motion. Wipe the blade clean after each cut for neat results.