Ingredients
2 egg yolks and 1 whole egg
115 g castor sugar
2 tbsp corn flour
230 ml cream
170 ml milk
2 tsp vanilla paste
1 sheet (150g) puff pastry
Method
Mix the eggs, castor sugar and corn flour in a pan until smooth.
Add the cream and Milk. Cook until custard thickens and starts boiling.
Turn off heat and add the vanilla paste.
Pour custard in a bowl and cover with some cling film or baking paper to prevent a skin forming. Cool completely.
Cut the pastry sheet in half. Place one half on the other. Roll up from the thin end until the pastry forms a little ‘sausage’. Let stand for the joins to adhere. Cut out equal small slices (out of one roll, you should be able to get about 12 slices). Turn each slice onto their side so you can see the spiral layers of pastry. Roll out each slice into a flat round shape approximately 10cm in diameter and put in a greased muffin tin.
Fill each base with custard. Bake at 200-220 C for 20 – 25 minutes.
Serve warm or cold.
I just wanted to say that Micheline introduced me to these yummy treats, and was kind enough to share the recipe. These are delicious, and quite low in kilojoules if you substitue the cream for milk (use a total of 400ml of milk and no cream). Thanks Mich!
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