Vanilla Pastry Flowers von Food with Style, fertig angerichtet
Pastry

Cvjetići od lisnatog tijesta s vanilijom

Nježni cvjetići od lisnatog tijesta punjeni glatkom kremom od vanilije, a na vrhu svakoga jedna svježa malina. Lagani, elegantni i naprosto preukusni. Za 6...

Podijeli
Porcije
6 komada
Pečenje 18 minuta

Sastojci

  • Za kremu od vanilije
  • Za tijesto

Priprema

  1. 1
    Mlijeko zagrijte u loncu tek toliko da se počne pušiti.
  2. 2
    U zdjeli pjenasto umutite žumanjke, šećer, gustin i ekstrakt vanilije dok smjesa ne posvijetli i postane glatka.
  3. 3
    Uz stalno miješanje pjenjačom polako ulijevajte vruće mlijeko u smjesu s jajima, pa sve vratite u lonac.
  4. 4
    Kuhajte na srednjoj vatri uz stalno miješanje dok se ne zgusne u glatku kremu. Maknite s vatre i umiješajte maslac.
  5. 5
    Kremu prelijte u zdjelu, površinu prekrijte prozirnom folijom (da se ne uhvati kožica) i ostavite da se potpuno ohladi - najprije na sobnoj temperaturi, a zatim u hladnjaku dok se dobro ne ohladi i stegne.
  6. 6
    U međuvremenu odmotajte koru lisnatog tijesta i narežite je na 6 jednakih kvadrata.
  7. 7
    Uzmite jedan kvadrat i preklopite sva četiri ugla prema sredini. Okrenite ga. Ponovno preklopite četiri nova ugla prema sredini i prstom lagano pritisnite sredinu.
  8. 8
    Ponovno okrenite preklopljeni komad. Pažljivo rasklopite samo gornji sloj uglova da dobijete oblik cvijeta u slojevima. Drugo preklapanje ispod ostavite zatvoreno.
  9. 9
    Oblikovane kolačiće složite na lim obložen papirom za pečenje. Vrhove premažite žumanjkom.
  10. 10
    Pecite u zagrijanoj pećnici na 180 °C (350 °F) 18-22 minute, dok ne narastu i porumene. Izvadite iz pećnice i pokrijte čistom kuhinjskom krpom dok se potpuno ne ohlade.
  11. 11
    Kad se kolačići i krema potpuno ohlade, sredinu svakog kolačića napunite žlicom kreme od vanilije.
  12. 12
    Na svaki stavite po jednu svježu malinu i prije posluživanja pospite šećerom u prahu.

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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