French caramel custard
Last Updated on
ingredients
400 g puff pastry (400 g)
Caramel filling
700 ml milk 2 packets vanilla pudding powder 4 tbsp granulated sugar 250 g fresh butter 300 ml 33% whipping cream 1 packet cream-fix
Finish
dark chocolate frosting
progress
A perfect dessert for those who like custards.
1.
Ingredients for filling 1,2 + flaky pastry defrosted, which is already in the oven.
2.
Prepare the caramel cream take 200ml of the milk and stir the custard powder in it. Put the crystal sugar in a saucepan and caramelise it by pouring in the rest of the milk. Stir until the caramel has dissolved, add the custard powder and cook to a thick custard. Cover with cling film and leave to cool. Cream the butter until smooth and combine with the cooled custard. On a floured work surface, divide the thawed puff pastry into two parts. Roll out each part and place on a baking sheet and prick with a fork to prevent the dough from collapsing during baking. Preheat the oven to 200 degrees and bake for 15 minutes until golden. Bake two shells, see photo below.
3.
Spread the filling on one of the shells. Whip the cream until semi-stiff add the sour cream and whisk until stiff spread evenly over the caramel filling. Fold over the other puff pastry shell, flat side up. Press down lightly put in the fridge to set. Once set, drizzle with chocolate frosting.
4.
Good taste.
