Vanilla Custard Pillows – Polish Kremowka – An absolute deliciousness! A light and delectably smooth custard sandwiched in between flaky layers of puff pastry. To add a little flare, puff pastry has been cut into squares to give that pillowy look. Each slice is decorated with icing sugar and chilled before serving.
Puff Pastry:
– 2 sheets frozen puff pastry (thawed out overnight in the fridge)
- 2 Tbsp icing sugar (for decoration)
Whipped Cream:
– 250 ml heavy cream
– 2 Tbsp icing sugar
– 1/2 tsp vanilla extract
Cream:
– 1/4 cup granulated sugar
– 2 eggs
– 1 egg yolks
- 2 Tbsp flour
– 1 Tbsp cornstarch
– 1/2 tsp vanilla extract
– 250 ml milk
– 1 Tbsp butter
Puff pastry:
On a lightly floured work surface roll out 2 sheets of puff pastry in the shape of a rectangular.
Place one pastry sheet on baking sheet.
Cut second pastry sheet into squares and place on baking sheet.
Pierce both puff pastry sheets all over with a fork.
Place both sheets in the fridge for 15-20 min.
Bake both at 400°C for 15 minutes, until the pastry is golden brown.
Cool off completely.
Whipped cream:
In the mixer with whisk attachment mix heavy cream, icing sugar and vanilla extract until soft peaks. Set aside in the fridge.
Prepare custard mixture:
In a bowl whisk together: sugar, eggs, egg yolks, flour and vanilla extract until combined and smooth.
Prepare milk:
In the pot heat up the milk until hot.
To the custard mixture slowly add milk while constantly whisking.
Then pour that mixture back into the pot and place back on the stove.
Whisk constantly until a custard consistency is achieved.
Sift the custard to remove any lumps.
Add butter and mix until combined.
Cover the top with clear foil (so custard doesn’t get a skin) and place it in the fridge to cool off.
Once cool, slowly fold in whipped cream.
Assembly:
Take the whole sheet of puff pastry, flip it upside down and spread cream on top.
Then take the individual pastry squares and align them on top of the cream.
Sprinkle with icing sugar.
