Custard Pastry Stars von Food with Style, fertig angerichtet
Pastry

Zvjezdice od lisnatog tijesta s kremom

Hrskavo lisnato tijesto i svilenkasta vanilin krema - ukrašene svježim bobičastim voćem, ove prekrasne zvjezdice zvijezda su svakog slastičarskog stola. Sretno pečenje! Za otprilike...

Podijeli
Pečenje 15 minuta

Sastojci

  • Za kremu

Priprema

  1. 1
    U zdjeli pjenjačom umutite šećer, gustin, sol, 1-2 žlice mlijeka i žumanjke dok smjesa ne postane glatka i kremasta.
  2. 2
    U manjoj posudi zagrijte preostalo mlijeko s ekstraktom vanilije (nemojte kuhati). Vruće mlijeko polako ulijevajte u smjesu s jajima uz stalno miješanje. Vratite smjesu u posudu i kuhajte na srednjoj vatri, stalno miješajući, dok se ne zgusne. Maknite s vatre i umiješajte maslac. Prekrijte prozirnom folijom tako da prianja uz površinu i ostavite da se potpuno ohladi.
  3. 3
    Razvaljajte lisnato tijesto i izrežite na otprilike 9 jednakih kvadrata. Od svakog kuta zarežite prema sredini, ali ne do kraja.
  4. 4
    Preklopite po jedan kut sa svake strane prema sredini tako da nastane oblik zvjezdice. Sredinu pritisnite da bude ravna i izbockajte je vilicom.
  5. 5
    Zvjezdice premažite bjelanjkom.
  6. 6
    Pecite u zagrijanoj pećnici na 200 °C / 390 °F (gornji/donji grijač) otprilike 15-18 minuta, dok ne porumene. Ostavite da se potpuno ohlade.
  7. 7
    Sredinu svake ohlađene zvjezdice napunite kremom - žlicom ili dresirnom vrećicom.
  8. 8
    Ukrasite svježim bobičastim voćem i pospite šećerom u prahu. Savjet: mi smo napravili 9 malih komada, ali bez problema možete raditi i veće zvjezdice, ovisno o tome koliko ih i kolike želite. Najbolje su svježe - lisnato tijesto koje se lomi, hladna vanilin krema i sočno voće kombinacija su kojoj se ne može odoljeti!

Video

Custard Pastry Stars Questions

Yes, in most cases. Lumps usually form when the hot milk is added too quickly, so the egg yolks scramble instead of thickening smoothly - pour it in a thin stream while whisking constantly. If lumps still appear, push the finished cream through a fine sieve while it is hot, then stir in the butter for a glossy finish.

Frozen puff pastry works well, but let it thaw until it is pliable enough to roll out and cut into 9 squares without cracking. Keep it cool while you work - if the sheet gets warm and soft, the folded corners will slump and the stars lose their shape in the oven. Chilling the shaped stars for a few minutes before brushing with egg white helps them puff cleanly.

Cornstarch can be swapped for the same weight of custard powder or potato starch; both thicken the 250 ml of milk in a similar way, though the cream may set slightly softer. Instead of egg white for brushing, use a little milk or a whole beaten egg - milk gives a paler finish, whole egg a deeper golden colour. The vanilla extract can be replaced with the seeds of a vanilla pod, warmed in the milk.

The pastry cream is the ideal make-ahead component: cook it, cover the surface directly with cling film so no skin forms, and chill it until you need it. The stars can also be baked in advance and kept at room temperature. Only fill, add the berries and dust with powdered sugar shortly before serving, otherwise the pastry softens.

A puffed-up centre means the middle was not pressed flat and pricked with a fork firmly enough, so steam lifted the layer that should hold the cream. Cutting all the way through from the corners is the other common mistake - the folded points then separate instead of staying joined at the centre. Press the centre well, poke it generously, and stop each cut short of the middle.

ukusni, testirani i spremni za inspiraciju

Istražite 400+ Ukusnih Recepata

Almond Croissant Cake von Food with Style, fertig angerichtet
Cake

Kolač s bademovim kroasanima

Almond Croissant Galette von Food with Style, fertig angerichtet
Galette

Galette s bademovim kroasan tijestom

Apricot Cookies von Food with Style, fertig angerichtet
Cookies

Kolačići s marelicom