Shortcrust Pastry Sweets with Custard Cream

Name: Shortcrust Pastry Sweets with Custard Cream
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 12 Portionen
Ingredients: 500 ml lukewarm milk; 120 g sugar; 4 piece large egg yolks; 60 g cornstarch; 1 q.b. grated lemon zest; 350 g "00" flour; 125 g cold butter; 125 g sugar; 2 piece eggs; 1 q.b. grated lemon zest; 1 g ammonia for sweets; 1 piece yolks; 20 ml milk

Pastry

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Cook Time

2 h 30 min

Servings

Difficulty

Medium

Prep Time

60 Min

Description

These delicious shortcrust pastry sweets with custard cream are a real treat for the palate! The shortcrust pastry, prepared with cold butter, melts in your mouth, while the custard cream, enriched with lemon zest, gives an intoxicating aroma. I often prepare them for Sunday breakfast or for a special brunch with friends. The recipe is a bit long, but the end result amply rewards the effort. Perfect to enjoy warm, perhaps accompanied by a good coffee. A small sin of gluttony that is difficult to resist!

Ingredients (13 ingredients)

500 ml lukewarm milk
120 g sugar
4 piece large egg yolks
60 g cornstarch
1 q.b. grated lemon zest
350 g "00" flour
125 g cold butter
125 g sugar
2 piece eggs
1 q.b. grated lemon zest
1 g ammonia for sweets
1 piece yolks
20 ml milk

Preparation (11 steps)

Preparation of the custard cream

Thermomix® Setting

20 sec/Speed 4

In the Thermomix bowl, insert 120 g of sugar and 4 large egg yolks. Mix for 20 Sec./Stufe 4.

Addition of dry ingredients

Thermomix® Setting

10 sec/Speed 3

Add 60 g of cornstarch and the grated lemon zest as needed to the mixture in the bowl. Mix for 10 Sek./Stufe 3.

Incorporation of milk

Thermomix® Setting

30 sec/Speed 3

Gradually add 500 ml of lukewarm milk into the bowl. Mix for 30 Sek./Stufe 3.

Cooking the cream

Thermomix® Setting

12 min/194°F/Speed 2 90

Cook the cream in the bowl for 12 Min./90°C/Stufe 2. Make sure the cream thickens.

720

Cooling the cream

Transfer the cream to a bowl, cover with cling film in contact and let it cool in the refrigerator for at least 1 hour.

Preparation of the shortcrust pastry

Thermomix® Setting

20 sec/Speed 4

In the Thermomix bowl, insert 350 g of "00" flour and 125 g of cold butter in pieces. Work for 20 Sek./Stufe 4.

Addition of wet ingredients

Thermomix® Setting

2 min/Kneading speed

Add 125 g of sugar, 2 eggs, grated lemon zest as needed and 1 g of ammonia for sweets in the bowl. Knead for 2 Min./Knetstufe.

120

Resting the shortcrust pastry

Wrap the shortcrust pastry in cling film and let it rest in the refrigerator for at least 30 minutes.

Rolling out and cutting the shortcrust pastry

Roll out half of the shortcrust pastry on a floured work surface to a thickness of 4-5 mm. Cut out large rectangles and place them on well-buttered and floured molds. Let's make the pastry adhere along the edges and then detach the excess.

Filling the pasticciotti

Put the custard cream in the pastry bag and fill the pasticciotti with a generous layer of cream, until you get a sort of hump. Place another rectangle of shortcrust pastry to close and let it adhere to the cream. Press with your fingers along the edge and detach the excess pastry.

Brushing and baking

In a bowl, mix 1 yolk with 20 ml of milk. Brush the surface of the pasticciotti with the mixture. Bake in a static oven preheated to 220°C for 15-20 minutes, or in a fan oven at 210°C for the same time.