Pastry

Crunchy Cream Pastry

Name: Crunchy Cream Pastry
Cook time: 18 min
Total time: 18 min
Ingredients: 1 sheet puff pastry (about 24 x 40 cm / 9 x 16 in); 1 egg yolk + 1 tbsp milk for brushing; 2-3 tbsp pearl sugar; 250 ml heavy cream, well chilled (1 cup); 8 g whipped cream stabilizer; 1 tbsp powdered sugar; powdered sugar for dusting

Crispy puff pastry rounds filled with whipped cream - and the crumble topping is made from the pastry scraps, so nothing goes to waste

Amount

Cook Time 18 minutes

Ingredients

1 sheet puff pastry (about 24 x 40 cm / 9 x 16 in)
1 egg yolk + 1 tbsp milk for brushing
2-3 tbsp pearl sugar
250 ml heavy cream, well chilled (1 cup)
8 g whipped cream stabilizer
1 tbsp powdered sugar
powdered sugar for dusting

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Directions

1
Preheat the oven to 190 °C (375 °F), top and bottom heat. Line a baking tray with parchment paper.
2
Unroll the puff pastry and cut it in half crosswise. Lightly brush one half with water and place the other half exactly on top to make a double layer. Press lightly so both layers stick together, then roll it out slightly so it gets about 1 cm (⅓ in) bigger.
3
Cut out circles with a 7 cm (2 ¾ in) cutter. Use the remaining space to cut out a few mini circles.
4
Don’t throw away the scraps: cut them into small pieces with a knife - they become the crumble topping.
5
Place the circles on the tray and brush them with the egg yolk mixture.

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6
Scatter the pastry pieces over the circles and press them on lightly with your hand. Brush again with the remaining egg yolk mixture and sprinkle with pearl sugar.
7
Bake for about 18-22 minutes until golden brown - the minis need a little less, about 12-15 minutes. Let cool completely.
8
Whip the cream with the stabilizer and powdered sugar until stiff, then fill it into a piping bag with a small closed star tip.
9
Cut the pastries in half horizontally. Pipe the cream onto the bottom half, place the top on and dust with powdered sugar.

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FAQ

Crunchy Cream Pastry Questions

Why do the pastries sometimes puff up unevenly or tip over in the oven?

Most often the layers were not pressed together evenly or the cutter was twisted while cutting, which seals and squishes the edges. Press straight down and lift straight up, so the layers can rise side by side. Also make sure the oven is fully preheated, because the steam from the hot start is what lifts the pastry.

Can you use homemade puff pastry instead of store-bought?

Yes, you can, as long as you roll it out to roughly the same size as a store-bought sheet. Keep it well chilled while you work, since warm butter in the dough makes the layers merge and rise less. Homemade dough can be a bit thicker, so keep an eye on the color near the end of baking.

What can you use if you don't have whipped cream stabilizer?

Whip the cream very cold and stop as soon as it holds stiff peaks, then pipe it right away. Without stabilizer the cream softens faster, so fill the pastries shortly before serving. Mascarpone folded into the whipped cream is another option to give it more hold.

Can you prepare the pastries ahead of time?

Yes, bake the pastry shells and the minis a day ahead and let them cool completely before storing them airtight at room temperature. Whip and pipe the cream only shortly before serving, so the pastry stays crisp and the crumble topping keeps its crunch. If they need a refresh, a few minutes in a warm oven brings back the crispness, just cool them again before filling.

How do you store filled pastries, and why do they go soft?

Filled pastries are best kept in the fridge and eaten within a day, because the moisture in the cream slowly softens the pastry. Dust them with powdered sugar just before serving, since it dissolves into the cream over time. If you want to keep them crunchy, store the shells and cream separately and fill when you're ready.

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