VANILLA CREAM CAKES
Popular dessert between friends, colleagues and family.
This is one of our most popular recipes, vanilla cream can be used in so many things....and is so easy to make it that you will not believe how fast this vanilla cream cakes are ready made ( the time is depending on you buy the puff pastry or you make it yourself).
These small cakes fylled with vanilla cream are a perfect to eat as a dessert or together with your coffee. How about them as an option for dessert tapas?
Ingredients
FILLING:
5 egg yolks
200 g sugar
100 g cornstarch
750 ml whole milk
1/2 ts vinilla sugar or 1 vanilla bean
DOUGH:
1 box puffy pastry (you can also make it yourself, here can you read the recipe)
Tricks!
1.- When the vanilla cream is ready and you wait to chill it a bit, is a very good trick to put a piece of plastic wrap on it, that to avoid crusting on the top.
2.- Before eating the cakes (or when they are completely chilled), spread icing sugar on them. The cakes will be delicious!
The first step is to give shape to the puffi pastry:
The pastry must be rolled on a metalic cylindrical shape (it's recomended to grease the shape before you roll the dough around it), the shapes must have a hole that is enought to fill the cylinders when baked, but not too big (it's not necessary to buy expensive shapes, it's possible to made our own shapes by using aluminium paper, be creative!!).
The puffy pastry is baked in pre-heated oven ( at 210-220 ˚C, set the heating on both above and below and the fan), in the middle of the oven, for arround 10-15 min.
When you take the pastry out from the oven, it will be very warm, but this is the best moment to unmold the cakes, this will be easily done by using a kitchen towel to avoid burning your skin. Be careful and do not press the pastry too hard.
The pastry can be filled with a lot of different options than vanilla cream (cream, chocolate, fruits -strawberry, raspberry, blueberry-, and many other things).
Then prepare the vanilla cream:
Pour the milk in a saucepan (keep 1/2 cup that will be used later), add the sugar, vanilla sugar (or vanilla bean). Let it to warm up slowly to boil (stir often so that the mixture does not burn).
In a bowl, mix the egg yolks, cornstarch and 1/2 cup milk.
When the milk mixture in the saucepan begins to boil, pour the mixture in the bowl. Lower the temperature and wait to boil again. Stir all the time to prevent clumping. As the mixture begins to thicken and you see the first bubbles, remove from heat. Wait a few minutes before starting to fill the cakes (5 minutes is enough)
Filling of the cakes:
Use a pastry bag to fill the cakes with the vanilla cream. Is it too warm? Remember the kitchen towel!!