This classic vanilla is to die for

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°1 (16-ounce) package store-bought puff pastry,

2 sheets, thawed

°1 1/2 cups full fat milk

°1 1/2 cups heavy cream

°1/2 cup of water

° 2/3 cup caster sugar or caster sugar

°1/3 cup all-purpose flour

°1/4 cup (1/2 stick) unsalted butter, cubed°6 – beaten egg yolks

° 2 teaspoons of vanilla extract

° powdered sugar, as needed


Preheat oven to 350° and line two baking sheets with parchment paper, then line a 9″ by 13″ baking sheet with parchment paper, leaving a 2-inch overhang on either side.Roll out the puff pastry sheets and place them on baking sheets covered with baking paper, using a fork, and gently prick them all over the pastry, without piercing the bottom.Optional: Line each puff pastry sheet with parchment paper, then cover with another baking sheet, serving as a weight, so that the puff pastry doesn’t puff up.Place baking sheets in the oven and bake for 20-22 mn . Also take it out of the oven and let it cool completely.Optional: Using a serrated knife to trim edges of puff pastry so it will fit in a 9-by-13-inch baking dish. Lay out a sheet of puff pastryIn a medium saucepan, whisk the milk, cream, butter, vanilla and sugar together over medium heat and cook until small bubbles appear around the edge of the pan, just before it comes to a boil. boiling.Whisk the flour and water together to obtain a slurry, then stir the mixture into the hot milk mixture and remove the pan from the heat.Whisk some of the hot milk mixture into beat egg yolks to soften the yolks, then while the pan is still off the heat, whisk the yolks into the batter until combined.

The pot is returned to the fire and left to boil. Whisking frequently, cook 30 to 60 seconds or until cream thickens.

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