Vanilla Pastry Flowers von Food with Style, fertig angerichtet
Pastry

Vaniljeblomster af butterdej

Sarte butterdejsblomster fyldt med blød vaniljecreme og toppet med en enkelt frisk hindbær. Lette, elegante og helt uimodståelige. Giver 6 stk.

Del
Portioner
6 stykker
Bagetid 18 minutter

Ingredienser

  • Til vaniljecremen
  • Til butterdejen

Fremgangsmåde

  1. 1
    Varm mælken op i en gryde, til den lige begynder at dampe.
  2. 2
    Pisk æggeblommer, sukker, majsstivelse og vaniljeekstrakt sammen i en skål, til massen er lys og ensartet.
  3. 3
    Hæld langsomt den varme mælk i æggemassen under konstant piskning, og hæld det hele tilbage i gryden.
  4. 4
    Lad det koge op ved middelvarme under konstant omrøring, til cremen er tyknet og glat. Tag gryden af varmen og rør smørret i.
  5. 5
    Hæld cremen op i en skål, læg film helt ned på overfladen (så der ikke danner sig skind), og lad den køle helt af - først ved stuetemperatur, derefter i køleskabet, til den er kold og fast.
  6. 6
    Rul imens butterdejspladen ud og skær den i 6 lige store firkanter.
  7. 7
    Tag en firkant og fold alle fire hjørner ind mod midten. Vend den om. Fold igen de fire nye hjørner ind mod midten, og tryk forsigtigt midten ned med fingeren.
  8. 8
    Vend det foldede stykke igen. Fold forsigtigt kun det øverste lag hjørner ud, så der dannes en blomst i flere lag. Lad den anden foldning nedenunder blive lukket.
  9. 9
    Læg blomsterne på en bageplade med bagepapir. Pensl toppen med æggeblomme.
  10. 10
    Bag dem i en forvarmet ovn ved 180 °C (350 °F) i 18-22 minutter, til de er hævede og gyldne. Tag dem ud af ovnen og dæk dem med et rent viskestykke, mens de køler helt af.
  11. 11
    Når både butterdejen og cremen er helt kolde, fyldes midten af hver blomst med en skefuld vaniljecreme.
  12. 12
    Top hver enkelt med et frisk hindbær og pudr med flormelis lige før servering.

Video

Vanilla Pastry Flowers Questions

The folds need to be pressed firmly, especially the second round of corners where the recipe tells you to press the middle down - that press is what locks the layers together. Puff pastry that has warmed up and gone soft also springs open, so if the sheet feels floppy while you fold, chill the shaped flowers on the tray before baking. Keep the underneath fold closed as instructed and only open the top layer of corners.

Cornstarch is what gives this cream its firm, sliceable set, so swap it only if you must. Flour works in the same 20 g amount but needs a minute or two longer of cooking to lose its raw taste, and the result is slightly softer and less glossy. Avoid gelatine or instant pudding powder here, since the two egg yolks are already doing part of the setting work.

The pastry cream is the ideal make-ahead part: it has to cool completely anyway, first at room temperature and then chilled, so making it a day early actually helps. Keep it covered with plastic wrap directly on the surface so no skin forms, then whisk it smooth again before filling. Bake the pastry on the day you serve, because puff pastry is at its best fresh from the oven.

Once filled with cream and topped with raspberries they need to be refrigerated, and they are best eaten the same day - the moisture from the cream softens the puff pastry over time. Unfilled baked shells keep better at room temperature in a loosely covered container and can be crisped up briefly in the oven. Add the powdered sugar dusting only just before serving, since it dissolves on contact with the cream and fruit.

Lumps almost always come from adding the hot milk too quickly: pour it into the yolk mixture slowly and in a thin stream while whisking without stopping, so the yolks warm up gradually. Once it is back in the saucepan, keep the heat at medium and stir constantly, because the mixture thickens fast at the bottom and edges. If it does go lumpy, push it through a fine sieve before stirring in the butter and it will still be smooth.

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