I first tried these when my sister came back from a holiday in Portugal and brought her older sister (me) something, she said, was worth trying.
At my first bite I thought: OMG what are these?? So incredibly good! I enjoyed every mouthful of them.
Yes, if you have never tried them they are incredible. It won't be long before you will sink your teeth into another one, then another one.. and then you realize how many calories you have actually wolfed down! At least that is what I did yesterday when I made them. They are certainly not the most light of cakes but boy, you won't forget having them.
You need to dust the puff pastry in icing sugar to get them caramelized which will make them irresistible. They are best eaten on the same day but wait for them to cool down before enjoying them!
- Prep Time : 40 minutes
- Cook Time : 25 minutes
Dust your working surface with icing sugar and roll out the puff pastry. With a rolling pin make it 3mm thick.
With a round pastry cutter cut 12 discs about 10 cm diameter. Sprinkle some more icing sugar on top and put each of the discs on a 12 hole muffin greased tin leaving a little overhang. Then put them in the fridge for 40 minutes.
Make the creme patisserie by bringing the milk to the boil with the vanilla pod (split and scrape its seeds into the milk).
Whisk the yolks with the sugar until pale and creamy. Add the flour and stir well in.
Slowly add the hot milk ( take the vanilla pod out first) always stirring and then bring the mixture slowly to the boil. Keep stirring all the time and let it boil for 5 minutes.
Let the custard to cool down then pour it on each of the muffins hole and sprinkle some cinnamon on each of them.
Cook in a pre-heated oven at 200 C for 15 minutes until they look brownish in colour.
When cooked, because the pastry has been rolled in icing sugar you should not let them cool down completely in the muffin tin otherwise the pastry will stick to it.