Custard cake

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Ingredients
Puff pastry
3 eggs
75 ml milk
75 ml water
85 g flour
65 g butter
1 tablespoon sugar
1 pinch salt
Creamy pastry cream
3 eggs
120 g sugar
60 g Maizena
½ L of milk
1 tablespoon liquid vanilla
250 g mascarpone

Decoration
1 jar icing sugar
RECIPE PREPARATION
Puff pastry
1
Pour the milk, vanilla, water, butter, sugar and salt into a saucepan. Bring to a simmer.

2
Pour in the flour and mix with a wooden spoon. Dry the dough. It must peel off the walls and a thin film must form on the bottom of the pan.

3
Let cool and then add the beaten eggs gradually pouring and Mix.

4
In a buttered mould 18 cm in diameter, pour half the dough.
Bake in a preheated 180°C oven for 25 to 35 minutes.

5
Once cooked, unmould on a wire rack. Then repeat the operation with the remaining dough.

Creamy pastry cream
6
In a saucepan, pour in the milk and vanilla. Bring to a simmer.

7
Meanwhile, in a bowl, whisk the sugar with the eggs. Add the Maizena and whisk again.

8
Pour the hot milk while mixing. Then transfer the appliance to the pan.

9
Cook over low heat, stirring constantly. Once the custard begins to bubble, cook for 3 minutes.

10
Off the heat, pour the mascarpone and mix vigorously.

Mounting
11
Once cooked and cooled, place the first puff pastry in the bottom of a retractable circle or in a springform pan of the same diameter. Then pour in the pastry cream.

12
Spread with a spatula and then close with the second choux pastry.

13
Book a minimum of 5 hours in the fridge or overnight.

14
Unmould the cake. Sprinkle with icing sugar and enjoy!

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