Creams

The dough is thawed and divided into two equal parts, ensuring they are evenly distributed. One piece of dough is cut into 8 equal square pieces, which will become the base of our delicious dessert. At this point, it is important to ensure that each square has approximately identical dimensions for even baking. A baking tray is lined with parchment paper to prevent the dough from sticking to the surface of the tray. The sheet of dough (not cut) is baked at a moderate temperature until it becomes golden and crispy. Once done, it is allowed to cool completely. Then, the pieces of dough that were previously cut are baked and also left to cool.

Meanwhile, the egg whites are separated from the yolks. The yolks are placed in a mixing bowl, and the egg whites in another bowl, ideally using a hand mixer for the yolks and a stand mixer for the egg whites. This method will help us have both mixtures ready to be used simultaneously. The milk is added to a pot along with the vanilla bean and placed over low heat, being careful not to let it boil too quickly, but to gradually reach the desired temperature.

In the meantime, the yolks are mixed very well with 200 g of sugar until they become a fluffy cream. Then, the flour is added in 2-3 stages, continuing to mix. It is important to start at a low speed and gradually increase it to avoid lumps. The mixture is thinned with a little cold milk, adding it gradually, one tablespoon at a time, and mixing until well incorporated. I opted for 6 tablespoons of cold milk, which helped achieve an ideal texture.

The hot milk is added gradually, in three to four stages, ensuring it mixes well to prevent the yolks from coagulating. While the mixture is being prepared, we prepare a bowl for the bain-marie. The egg whites are whipped at high speed, and when they become foamy, 100 g of sugar is added, continuing to mix until a firm foam is obtained, similar to that for meringues.

The yolk mixture is placed over the bain-marie, stirring vigorously with a whisk until it reaches boiling temperature, being crucial to stir constantly to prevent sticking. It is allowed to boil for a few minutes, then removed from the heat. The butter, cut into pieces, is gradually added, mixing until a homogeneous composition is obtained. Then, the whipped egg whites are gradually incorporated.

The mixture is placed back over the bain-marie, bringing it to boiling temperature and allowing it to boil for a few minutes until thickened. The uncut puff pastry is placed on a tray, and a baking frame is fixed around it. The hot cream is poured over the sheet of dough, leveling it with a spatula, being essential to work quickly as the cream thickens rapidly.

The baked pieces of dough are placed on top of the cream layer, forming an even arrangement. The dessert will be kept cool for a few hours, allowing the flavors to meld. Before serving, it is carefully portioned and dusted with powdered sugar for an elegant appearance and a touch of sweetness. This recipe will bring a splash of joy to any occasion, turning into a true feast of flavors!

 Ingredients: - 6 eggs - 160 g of white flour 000, freshly sifted - 1 liter of UHT milk and additionally a few tablespoons of cold milk - 50 g of butter at room temperature (soft but not melted), cut into pieces - 300 g of sugar (divided into two parts - 100 g and 200 g respectively) - 1/2 vanilla bean - 5 g of salt - a pack of puff pastry - 1 tablespoon of freshly sifted powdered sugar for decoration (to be added to the surface of the dough only before serving)

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