Apple Puff Pastry with Pastry Cream

Name: Apple Puff Pastry with Pastry Cream
Prep time: 245 min
Cook time: 35 min
Yield: 8
Cuisine: Internacional
Ingredients: 300 grams puff pastry; 1 cup flour, for rolling out; 2 cups cow's milk, For the pastry cream; 1 stick cinnamon, for the pastry cream; 1 tablespoon vanilla essence, for the pastry cream; 4 egg yolks, for the pastry cream; 1/4 cups artificial sweetener, for the pastry cream; 3 tablespoons cornstarch, for the pastry cream; 1 apple, , gala; 1 green apple; 1 apple, washington; 1 golden apple; 1/2 cups rum, , spiced; 1 tablespoon artificial sweetener

Sustituto de Azúcar

We have one of the best desserts to share! Prepare this recipe for Apple Puff Pastry with Pastry Cream, which is generous, delicious, and easy to make.

This Apple Puff Pastry recipe is made with puff pastry and decorated with vanilla-flavored pastry cream. To make this easy dessert look spectacular, cut the apple slices very thin so they can bend and form the roses. Macerate them in advance to make them flexible and allow you to shape the figures that decorate the Apple Puff Pastry.

Reviewed by Editorial Team of Kiwilimón

Published: 05-02-2019

Preparation

3h 30 mins

35 mins

Low

Preheat the oven to 200°C. On a clean surface, roll out the puff pastry with a rolling pin until it's 5mm thick. Cover a previously greased and floured tart pan, pressing the edges well. Place a square of parchment paper on the tart, add chickpeas for weight, and bake for 25 minutes or until the puff pastry is cooked. Let it cool and set aside. For the pastry cream, beat the yolks with the sugar substitute and cornstarch until they slightly change color. Set aside. Heat the milk with the cinnamon stick and vanilla, add a ladle of milk to the egg yolks and whisk vigorously to temper them, pour the yolks into the milk, and cook, stirring constantly, until the cream thickens. Place the cream in a bowl and cover with cling film. Let it cool and set aside. On a wooden board, cut the apples into very thin slices, add the rum and the sugar substitute. Let them macerate for 30 minutes. On a wooden board, arrange the apples to form a strip, roll them up to make the roses. Make several roses and set aside. Fill the tart with the pastry cream, decorate with the apple roses. Serve cold.