The braided puff pastry is a very traditional recipe in the world of pastry. It is a delicious dessert made with puff pastry and an exquisite filling of classic pastry cream. The braid is topped with delicious sprinkled almonds and a powdered sugar glaze.
Mix 500 ml of milk with 75 g of sugar. Boil the mixture while continuously whisking.
Whisk 2 eggs with 75 g of sugar. Add 10 ml of vanilla. Stir.
Combine 30 g of flour with 30 g of cornstarch.
Incorporate the liquid mixture into the dry ingredients.
Temper the eggs with a little of the milk.
Stir the eggs with the milk, once tempered. Whisk until the pastry cream thickens.
Flour a surface. Roll out 1 kg of puff pastry to 1 cm thick. Cut a rectangle of 20 by 40 cm. Cut strips at a 45° angle on both sides of the dough. Fill with cold pastry cream. Braid the strips together. Brush the braid with beaten egg.
Sprinkle with sliced almonds. Bake at 200° C until the puff pastry is golden.
Mix 300 g of powdered sugar with 1 egg white. Cover the braid with the glaze.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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