Vanilla Pastry Flowers Recipe

طريقة التحضير

1. 1
   Heat the milk in a saucepan until just steaming.
2. 2
   In a bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla extract until pale and smooth.
3. 3
   Slowly pour the hot milk into the egg mixture while whisking constantly, then return everything to the saucepan.
4. 4
   Cook over medium heat, stirring constantly, until thickened into a smooth custard. Remove from the heat and stir in the butter.
5. 5
   Pour the pastry cream into a bowl, cover the surface with plastic wrap (to prevent skin from forming), and let it cool completely — first at room temperature, then in the fridge until cold and firm.
6. 6
   Meanwhile, unroll the puff pastry sheet and cut it into 6 equal squares.
7. 7
   Take one square and fold all four corners in toward the center. Flip it over. Again, fold the four new corners toward the center and gently press the middle down with your finger.
8. 8
   Flip the folded piece again. Gently unfold only the top layer of corners to form a layered flower shape. Leave the second fold underneath closed.
9. 9
   Place the shaped pastries on a baking tray lined with parchment paper. Brush the tops with egg yolk.
10. 10
    Bake in a preheated oven at 180 °C (350 °F) for 18–22 minutes, until puffed and golden. Remove from the oven and cover with a clean kitchen towel while cooling completely.
11. 11
    Once the pastries and custard are completely cooled, fill the center of each pastry with a spoonful of vanilla cream.
12. 12
    Top each one with a fresh raspberry and dust with powdered sugar before serving.