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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Oven 425 or 450 (I use 450). | 2. for the puff pastry - place between 2 sheet pans with a piece of parchment paper above and below the pastry (you want to stack the sheet pans on top of each other). | 3. Bake for 10 minutes - if pastry isn't crisp and golden brown - remove top sheet pan and parchment and bake about 1-2 minutes longer. | 4. cool on wire rack. | 5. for the pastry cream - Whisk together the flour, salt, sugar, and cornstarch, in a non-reactive saucepan. | 6. In a mixing bowl, whisk the milk into the yolks. | 7. then whisk them into the sugar-starch mixture. Whisk well to be sure all the cornstarch and flour is picked up off the pan bottom and dissolved. | 8. Set the pan over medium heat and cook the custard mixture for about 12 minutes, until it thickens and comes to a boil (Stir with a wooden spoon on and off for the first 5 minutes, then stir constantly for about 7 minutes longer) until the mixture really thickens and reaches a boil, and you see fat heavy bubbles work up to the surface and burst between stirs. | 9. Occasionally use a whisk instead of the spoon to break up and remove any lumps. | 10. Then boil for 1 full minute (count to 60) while stirring constantly, covering the entire bottom of the pan with the spoon. Remove the pan from the heat. | 11. The cream is sufficiently cooked if it is smooth and thick and will generously coat the spoon--it should hold a clearly defined line when you draw your fingertip through the cream clinging to the back of the spoon. | 12. If you suspect that the cream may be lumpy, pass it through a strainer set over a bowl. | 13. Stir in the butter and the vanilla extract, if using. | 14. Spoon the cream into a bowl. To prevent a skin from forming, press a piece of buttered plastic wrap onto the surface, or dab it with butter or sift on a very light coating of confectioners' sugar. | 15. Cool, then cover and refrigerate (the cream should be cool enough to use after about 20 minutes). | 16. Cut the puff pastry in half, place 1 half on the bottom of a pyrex (I use 9x13, but it will be smaller) | 17. Spread the cream over the pastry, and top with remaining half. | 18. Sift powdered sugar over all, and chill till ready to serve (about 1 to 2 hours is best). | 19. Cut with a serrated knife. | 20. You can double this by doubling the cream (make 2 separate batches - it's easier) and using 2 sheets of pastry - you will have to trim the pastry to fit into a 9x13 pan on the sides. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
puff pastry	1		thawed	1367.1	111.965	18.13	94.325
purpose flour	2	tablespoons		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
sugar	2/3	cup	granulated	213.2	40.0053	6.6733	3.3280000000000003
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
egg yolk	4			218.96	2.4412	10.7848	18.0472
milk	2	cups		297.68	23.3264	15.372	15.9576
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
butter	2	tablespoons	unsalted diced	171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.