Flaky vanilla twists with pastry cream

Ingredients

• 2 puff pastry sheets
• 1 cup milk
• 1 tsp vanilla extract
• 1 oz sugar (20g + 20g)
• 0.7 oz corn starch
• 1 egg
• 0.9 oz butter
• 2 Tbsp milk
• 2 Tbsp pearl sugar

Materials

• Plastic wrap
• Whisk

Preparation

• Combine the egg with half of the sugar and add the corn starch. Mix well.
• Bring the milk to a boil with the remaining sugar and vanilla. Once boiling, pour half of the milk into the egg + sugar + corn starch mixture. Mix well and return it all to the pan.
  
• Return to the heat and whisk until the mixture boils. Once boiling, whisk for an additional 2 minutes and remove from heat.
• Gradually incorporate the butter, whisking continuously. Finally, cover the cream with plastic wrap and refrigerate for about 20 minutes.
  
• Unroll the first puff pastry sheet. Spread the pastry cream on one side of the pastry and fold the unfilled half over it.
• If your pastry is round, trim the edges to make them smaller and save them for baking. Cut rectangles of equal width from the pastry. Repeat with the second pastry.
  
• Twist the pastries and place them on a baking tray lined with parchment paper. Brush with milk and sprinkle with pearl sugar.
• Bake for about 25 minutes at 350°F (180°C).
  
• And there you have it, your flaky vanilla twists are ready!

Observations

Can you freeze the flaky twists?
Yes, you can freeze your twists before baking, halfway through baking, or after baking.

Attributes

Questions

Photos of members who cooked this recipe

Comments