custard-filled pastries:
1. Custard-Filled Danish Pastry
Ingredients:
Pastry Dough:
2 ½ cups all-purpose flour
2 tbsp sugar
1 tsp salt
1 packet active dry yeast (2 ¼ tsp)
½ cup milk
½ cup water
½ cup unsalted butter, softened
1 large egg
Custard Filling:
1 cup milk
1 tbsp cornstarch
3 tbsp sugar
1 tsp vanilla extract
1 large egg yolk
1 tbsp unsalted butter
Instructions:
1. Make the dough:
In a bowl, combine flour, sugar, salt, and yeast.
Warm the milk and water (not too hot) and add to the dry ingredients.
Add softened butter and egg, then mix until dough forms.
Knead the dough until smooth and let it rise in a greased bowl for 1 hour, or until doubled in size.
2. Prepare the custard filling:
In a small pot, heat the milk over medium heat.
In a separate bowl, whisk together cornstarch, sugar, and egg yolk.
Once the milk is warm, slowly pour it into the egg mixture, whisking constantly.
Return the mixture to the pot and cook over low heat, stirring, until it thickens (3-5 minutes).
Remove from heat, stir in vanilla and butter. Set aside to cool.
3. Assemble:
Roll out the dough on a floured surface.
Cut into squares or circles, placing a spoonful of custard in the center of each.
Fold the corners or edges of the dough over the custard and pinch to seal.
Let the pastries rise for another 30 minutes.
4. Bake:
Preheat oven to 375°F (190°C).
Bake for 12-15 minutes, or until golden brown.
Optional: Brush with a sugar glaze made from powdered sugar and milk.
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2. Custard-Filled Cream Puffs
Ingredients:
Choux Pastry:
1 cup water
½ cup unsalted butter
1 cup all-purpose flour
4 large eggs
1 tsp sugar
Pinch of salt
Custard Filling (Pastry Cream):
2 cups whole milk
½ cup sugar
3 tbsp cornstarch
4 large egg yolks
2 tsp vanilla extract
1 tbsp unsalted butter
Instructions:
1. Make the choux pastry:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, bring water, butter, sugar, and salt to a boil.
Add the flour all at once, stirring until the dough forms a ball and pulls away from the sides.
Transfer the dough to a bowl and let it cool for 5 minutes.
Beat in eggs one at a time until the dough is smooth and glossy.
Pipe or spoon small mounds of dough onto the baking sheet.
Bake for 20-25 minutes until puffed and golden brown. Let cool.
2. Prepare the custard filling:
In a saucepan, heat the milk over medium heat.
In a bowl, whisk egg yolks, sugar, and cornstarch together until smooth.
Slowly pour warm milk into the egg mixture while whisking, then return it to the saucepan.
Cook over medium heat, stirring constantly until thickened (about 5-7 minutes).
Remove from heat and stir in butter and vanilla. Let cool.
3. Assemble:
Once the puffs are cool, cut them in half or poke a hole in the bottom.
Fill each puff with the custard cream using a piping bag.
Dust with powdered sugar or drizzle with chocolate, if desired.
Enjoy!
