Roll out the dough (if necessary) and cut into 10x10 cm squares.
Prepare the cream: boil milk with half the norm of sugar and vanilla. At this time, mix the yolks with the remaining sugar and starch, orange juice, add quite a bit of milk to this mass so that it becomes watery, stir with a whisk until there are no lumps, pour everything into the boiling milk and Stir vigorously (if necessary, bring to a thickener over low heat, stirring constantly). My mass instantly became thick.

On the test, make cuts in the corners, as in the photo, stepping back a little (about 1 cm) from the edge.

Put the filling in the middle of the square (you can put more, the cream will not run out!
Blind the edges diagonally, first on one side, then on the other (see photo).

Ready puffs put on a baking sheet covered with parchment, prick with a fork.

Bake in an oven preheated to 190-200 degrees for about 20-30 minutes (it took me 20 minutes, baked at 200 degrees in the "Hot air" mode on a medium level). Cool the puffs on a wire rack or wooden board. Sprinkle the finished cakes with powdered sugar ...
I got 8 puffs.

N.B. Sometimes it can turn out Little dryish (by the way, when baking from home test such a lack was not observed), so I would recommend putting on the dough before the cream, for example, pieces of fruit or thick confiture (in this case, sprinkle the dough with literally a drop of starch, and then lay out the fruit / jam, then cream. Bake as indicated in the recipe. Or, as an option, you can serve it with some sweet sauce (vanilla-milk, chocolate, berry). BUT if you put a little more cream, the puffs will turn out juicy inside, and then there will be no need for jam and fruit!

There are many recipes for flour dishes with custard... These are cakes, donuts, rolls, pancakes. We offer to bake pies. It won't take a lot of money to prepare the filling. The dough can be bought at the store. You wanted delicious pastries? Custard Puff Puff Recipe - at your service!

You will need:
- puff yeast-free dough- packaging 500 g

For filling:
- milk - 0.5 l
- eggs - 4 pcs.
- sugar - 1 glass
- flour - 4 tbsp. top spoons
- vanilla sugar - 1 tsp

Custard patties

1. Prepare the custard first. To do this, pour milk into a saucepan and bring it to a boil.

2. Separate the egg yolks from the whites and mash with sugar.

3. Add flour with vanilla sugar and stir until smooth.

4. Add some hot milk and mix thoroughly again.

5. Pour the resulting yolk mixture into a saucepan with milk and cook over low heat for 5-6 minutes until thickened, remembering to stir constantly.

6. Leave the finished custard to cool at room temperature.

7. Defrost the puff pastry package.

8. Roll it out and cut into even rectangles.

9. Place a tablespoon of the custard cream that has cooled down in the middle of the rolled rectangles.

10. Fold over the edge of the rectangle and pinch the patty firmly on three sides.

If you need to quickly prepare something for tea, I immediately remember about packing a puff yeast-free dough which I always have in my freezer, as it is this dough that I prefer to deal with the most when it comes to baking. Baking from this dough always turns out to be airy, crispy, ruddy!

Today I propose to cook a very simple and quick cake Puff pastry "Napoleon" with custard. And since I do not like to mess with the dough for a long time, I will also cook custard quickly and simply, in my own way.

We will prepare all the products according to the list. Puff pastry get out of freezer in advance so that it thaws.

Cut the puff pastry into several rectangles or squares, depending on what shape you want to get ready cake... Use a fork to make frequent punctures on the surface of the dough so that it rises evenly during baking and does not form air voids.

Place the dough sheets on a baking sheet covered with baking paper. We send the baking sheet to an oven preheated to 180 degrees C for 20 minutes. Focus on your oven, the cakes may be ready sooner.

We take out the finished cakes from the oven and let them cool completely.

In the meantime, let's prepare the custard. I prepare my cream very simply. I used to add the ingredients gradually to boiling milk, and very often I got the cream with lumps. I solved this problem very simply. I put eggs and sugar in a bowl.

Beat eggs with sugar until sugar dissolves - 5-6 minutes. I add flour in a spoon and beat it as well.

Pour the finished mixture into a saucepan or saucepan with milk. I mix all the ingredients well with a spatula.

I put the saucepan over medium heat and cook the cream, stirring constantly, until it thickens. At the very end, I beat the hot ready-made cream with a whisk for splendor. Thanks to this method, the cream is obtained with a smooth, homogeneous structure.

Remove the stewpan from heat and let the cream cool completely.

Cut the cooled cakes in half lengthwise. This will give us a very delicate, juicy "Napoleon" with more layers.

IMPORTANT: you can leave one crust to decorate the top and edges of the finished cake. I will use walnuts for decoration, so all the cakes went into the cake.

We spread the first cake, grease it with a thin layer of cooled custard. Cover a layer of cream with the following cake.

We repeat this until all the cakes are laid out and greased with cream. If you decorate the cake with crumb from the crust, then it's time to crumble the left crust of dough and sprinkle the finished cake with crumb from the sides and top.

Puff pastry Napoleon cake with custard is ready! Sprinkle the top of the cake with chopped walnuts.

You can immediately serve the cake to the table, or you can let it soak for a couple of hours in the refrigerator.

Enjoy your tea!

For cooking, yeast-free puff pastry is suitable. You can knead it yourself or buy it in a store, ready-made and rolled into thin layers. In the latter case, you will save time, because you just need to defrost it and bake the cake. Any cream for milfey can be used. Mascarpone, cream and, of course, custard will go well with the puffs. Raspberries are considered a classic for milfey, however, you can use any berries and fruits for the season from strawberries to peaches, there are a great many recipes and variations of the dessert, choose according to your taste!

Total cooking time: 60 minutes
Cooking time: 30 minutes
Yield: 3-4 servings

Ingredients

• yeast-free puff pastry - 300 g
• powdered sugar- 1 tbsp. l.
• milk - 500 ml
• vanilla stick - 1/2 pc. or vanilla sugar - 1 tsp.
• yolks - 6 pcs.
• sugar - 120 g
• wheat flour - 60 g
• corn starch - 60 g
• 33% cream - 150 g
• fresh raspberries - 300-400 g

Preparation

Big photos Small photos

I defrosted the puff pastry in advance on the refrigerator shelf. I laid the layer on a board sprinkled with flour. She rolled it in the direction from the center to the edges. I have formed a rectangle measuring 30x15 cm. You can get a square or a rectangle of a larger or smaller size - it doesn't matter, the main thing is that the thickness of the dough is about 3 mm. Try to shape the dough in such a way that it will be convenient for you to cut it into portions later.



Transferred the rolled dough to a baking sheet lined with parchment paper (dry). Sprinkled with powdered sugar on top, sifting it through a strainer - when baked, the sugar will melt, forms a crust on the surface and a beautiful gloss. In addition, powdered sugar will sweeten unleavened dough.



I sent the workpiece to hot oven preheated to 200 degrees. Bake for 15 minutes (or 20 minutes, navigate in your oven, the top should be browned).



For the interlayer, I suggest using a variation of the custard with cream. I will make the custard (but thicker and cooler due to the addition of flour and starch so that the cream does not spread), I will not add butter, and whipped cream, the resulting texture will be more delicate and airy, ideal for a milfey. So, for the custard, I combined in a bowl: yolks, sugar, flour and starch.



She mixed everything with a spatula so that there were no lumps left. You should get a thick mixture.



At the same time, I heated milk with vanilla sugar in a saucepan (if you have a vanilla stick, use it better, the aroma will be much richer and brighter). As soon as it warmed up to about 50-60 degrees, she removed the stewpan from the heat. The egg-flour mixture was gradually added to the hot milk - one tablespoon at a time, stirring intensively with a whisk.



She put the saucepan back on the stove. Continuing to work with a whisk, I boiled the cream until thickened - about 5-7 minutes. The cream will gradually thicken. It is very important to wait for the mixture to boil, otherwise you will feel the presence of flour and starch. The cream should be shiny, very thick, without lumps. If you did not stir too vigorously and still allowed lumps to appear, then wipe it through a sieve, this will completely get rid of them.



I cooled the thick custard in a water bath, and then sent it to the refrigerator until it was completely cooled. To prevent a crust from forming on the surface, cover the dishes with cling film so that it comes into contact with the cream.



In the meantime, the puff has completely cooled down. Millefeuille is traditionally collected from 3-4 cakes, between which there is a layer of cream and berries. Using a serrated knife, I carefully cut off the edges of the puff, literally 0.5 cm each, to show the layering of the milphea.



Then, with sawing movements, I cut the puff into portions - rectangles. Of course, you can not divide into portions, but build a cake, but it will not be very convenient to cut it, so it is better to collect small cakes.



I whipped the chilled cream (fat content 30% and more) until it peaks.



Combined chilled custard and whipped cream. The result is a homogeneous and very delicate cream.



It remains to collect the milfey. Using a piping bag with a round nozzle, I deposited the cream onto a puff sheet. Lay a layer of raspberries on top. I repeated the procedure twice. Sprinkle the top cake with powdered sugar.

Millefeuil with custard and raspberries can be served immediately after cooking. It is airy, light and tasty. Enjoy your tea!