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Puff pastry stuffed with Pastry Cream

30 mins
Super List
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A perfect cake for any occasion, can be served at any event and your guests would be delighted. They are so delicious, crispy on the outside and with a delicious filling, you can not stop trying them.


90 portions
  • 300 grams flour
  • 10 grams salt
  • 300 milliliters Water
  • 500 grams butter
  • 200 grams flour
  • custard cream, to taste
  • powdered sugar, to the taste to sprinkle


Puff pastry: Make a crown with flour (300 g) and salt. Add the water and knead until it is a smooth texture.
Empaste: Work the butter with the flour (200 g) without it softening too much. Cool in the refrigerator. Stretch the dough in a rectangular shape, arrange the filling in the center and enclose it with the dough. Give 2 simple and 2 double laps, with a rest of 30 minutes of refrigerator after each.
Armed: Stretch the 3 mm thick puff pastry. Cut strips of 2 by 30 cm. Wrap canute molds with the dough strips by turning the molds as you work. Take care that the turns of the dough are not separated so that the filling does not escape through the spaces. Place on plates. Take to the refrigerator for 30 minutes before cooking. Bake at 210º C for 20 minutes. If desired, sprinkle with powdered sugar 10 minutes before cooking ends to caramelize the surface. Let it cool.
Fill with the pastry cream.


Decorate with a little melted chocolate.


They can be filled with jam, or any ingredient that you fancy.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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