Puff Pastry Cornets filled with vanilla custard
2850 g Flour (11.50/680)
350 g Debic Dairy Butter Constant
60 g Salt
1140 ml Water
Coarse granulated sugar
2250 g Debic Top Tourage Gold
10000 ml Milk
2 Vanilla pods
2000 g Sugar
500 g Potato starch
500 g Custard powder
Mix all the ingredients and knead briefly.
Leave in the refrigerator to rest for 4 hours.
Leave the Debic Top Tourage to come to room temperature and incorporate into the dough.
Fold: 2 x 4.
Leave the dough to rest in the refrigerator overnight.
Roll out the pastry to 1.5 mm.
Wrap the dough around a corn mould so that it overlaps.
Glaze with water and press the corns in coarse granulated sugar.
Do not coat the underneath of the cone in sugar. Leave the corns to rest before baking them at 230°C for 25 minutes.
Bring the milk, split vanilla pods and sugar to the boil.
Add the potato starch and custard powder, stirring continuously.
Leave to simmer briefly.
Finally, mix in the eggs.
Fill the puff pastry horns with vanilla custard.