Ingredients
- 500 g flour (000)
- 200 g butter for laminating
- 60 g sugar
- 25 g fresh yeast
- 200 g warm milk
- 1 egg
- 1 teaspoon salt
- 500 g milk for the cream
- 2 egg yolks
- 50 g sugar for the cream
- 40 g cornstarch
- 1 teaspoon vanilla
Step-by-step
Using a different robot? Switch it here:
- Put the warm milk, yeast, sugar, egg, salt and flour in the mixing bowl; knead 4 min/closed lid/dough mode.
- Let rise 1 hour; then laminate with the butter and make cold folds.
- For the cream, put the milk, egg yolks, sugar, cornstarch and vanilla; cook 7 min/90°C/speed 4 and let cool.
- Roll out the dough, cut and shape the pastries filled with the cream.
- Let rise 45 min and bake 15 min at 190°C.
- Brush with syrup as soon as they come out of the oven.
Tips
- Cover the cream with plastic wrap directly on the surface so it doesn't form a skin.
- Work the laminated dough cold.
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