Pastries with cream you will want to try. Just look at them!!! 🧁🧁🧁
INGREDIENTS
For the cream
milk 170 milliliters
corn starch 10 grams
sugar 15 grams
yolk 2
vanillin 2 sachets
Note: the amount of cream is almost double for the dough, in the video the doses are the once you see above, you can halve them!
For the dough
flour 170 grams
egg 1
egg whites 1
mixed seeds oil 50 milliliters
sugar 60 grams
baking powder 8 grams
milk 120 milliliters
To serve
powdered sugar to taste
Execution
Prepare the cream:
Put the milk, sugar, vanillin, 2 egg yolks and cornstarch in a saucepan, then mix the ingredients with a whisk until you obtain a lump-free solution.
Transfer the saucepan to the stove over moderate heat and, stirring constantly, thicken the cream.
Once ready remove from the stove and let it cool.
Put 1 whole egg and 1 egg white in a bowl, add the mixed seeds oil and sugar, then mix the ingredients with a whisk, add the milk and incorporate it, then add the sieved flour and baking powder, in 2-3 goes.
Mix the ingredients with a whisk to obtain a smooth and homogeneous batter.
Spray cooking release agent in the 3 cm high molds with a diameter of 7 cm at the base and 9 cm at the top; alternatively you can butter them and flour them.
Then pour the mixture inside them up to about ¾.
With these doses you will get 6 cakes.
Place the prepared custard in a pastry bag and form lines over the patties as if to draw an asterisk. then transfer to a static oven at 170 °C - 340 °F for 30-35 minutes.
If the cakes tend to darken on the surface, cover them with a sheet of aluminum foil.
Remove from the oven and let cool, then remove from the molds and sprinkle them with icing sugar.
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