As promised in my birthday post here is the recipe for the pastries I made on my birthday.
First I made the Pâte brisée (short pastry) since this is the hardest part of this recipe.
- Preheat your oven to 160 degrees and put 12 butter-filled molds or a greased muffin tin on a baking tray.
- Start by sieving 100 gr. Flower and 50 gr. Sugar over a large bowl and add salt and chopped (cold!) butter to it.
- With a fork mix the flour, sugar and butter, sprinkle the cream butter through the flour mixture.
- Add the egg yolk.
- Knead the dough with your hands until it starts to stick well and you can form a beautiful ball.
- Wrap the ball dough into household foil and leave it in the fridge for half an hour.
Make the Pastry Cream recipe in the meanwhile.
- Remove the stewed dough from the fridge, sprinkle your worktop with flour and slap the dough flat into a slice.
- Roll out with a rolling pin (sprinkle a little flour on the dough) until a slice of a few millimetres thick, cast a round with the stitch shape and put it in a mold.
- Press a little on the bottom and wipe the edges off. Repeat this until you have filled all the molds.
- Pour with a fork or knife small holes in the bottom of the dough and put it in the preheated oven for about 20 minutes.
- Once the dough is beautifully golden brown the pastries are ready and you can take it out of the molds carefully.
- Let the cakes cool on a sheet of baking paper.
- Muffin tray (for 6 muffins)
- 100 grams flour
- 60 grams of butter
50 grams of caster sugar
1 egg yolk
- Pinch of salt
While the dough sits in the fridge for half an hour you can start making the Pastry cream. This amount is for half a litre. You will have a bit left over or you can stuff your pastries like I did.
- Mix the egg yolks with the flour and a spoon of milk in a bowl to create a smooth mass.
- In the meantime, cut the vanilla pod open and remove the marrow with a knife.
- Heat the milk with the sugar and the marrow of the vanilla until the sugar dissolves.
- Pour hot milk, bit by bit in the bowl with egg yolks mixture. Keep stirring, otherwise the egg yolks can stole.
- Pour the mixture back into the pan and cook to a boil.
- Cook for about 5 minutes until it reaches the desired thickness.
- Let the Pastry Cream cool down, while still stirring.
- 3 egg yolks
- 250 ml full milk
- 1 vanilla pod
- 50 grams of sugar
- 25 grams of flour
When the Pastry cream has cooled down you can start with the topping of the Pâte brisée.
For topping of the pastries I used raspberries, strawberries and blueberries. But of course you can pick your favourite fruits to top off the pastries.
- Fill the Pâte brisée with the pastry cream.
- Put your fruit on top of the pastry cream
- Sprinkle the powdered sugar over the pastries.
- Pâte brisée
- Pastry cream
- Fruit of choice
- Powdered sugar
Did you try this recipe? What do you think about it? Leave a comment below.
See you soon,