Easy French Custard Pastries

Hello Everyone! My family just returned from Sweden and each afternoon, it is part of their culture to have coffee and fika, meaning some type of cake or pastry. I was sadly ill for a few months, but am recovering and happy to have my family home to start cooking again! We have an urban homestead and raise 6 chickens, and they are now making 4-6 eggs every day, so I am finding creative ways to use our eggs. These pastries are decadent, but not altogether unhealthy, and are surprisingly easy to whip up on a Sunday afternoon.

Makes 18 pastries.

CUSTARD INGREDIENTS:

5 large egg yolks
3 cups whole milk
1/2 cup sugar
1/3 cup cornstarch
3/4 tsp. vanilla

GLAZE INGREDIENTS:

1 cup of powdered sugar
1/4 cup whole milk
1 tsp. vanilla

OTHER INGREDIENTS:

1 packet of puff pastry defrosted

1 jar of organic apricot jam

TOOLS:

parchment paper

rubber spatula

basting brush

DIRECTIONS:

1. Whisk egg yolks in a bowl and then stir in milk until blended. In another bowl, mix sugar and cornstarch. In a  large heavy saucepan, pour dry mixture and then gradually stir in a small amount of milk mixture, whisking until smooth.

2. Slowly cook over medium-low heat, stirring constantly to prevent burning, until mixture thickens and comes to a boil, about 15 minutes, and then immediately remove from heat.

3. Cool custard in freezer quickly for 10 minutes or until thoroughly chilled about an hour. You can also place bowl in a larger bowl filled with ice-cubes and water to expedite.

4. While the custard is cooling, preheat oven to 400 degrees F. Open both square of puff pastry and place on a floured cutting board. Cut each into 9 squares.

5. When the custard is ready, whisk again to remove skin and clumps and place about 2T. of custard diagonal to each square. Fold each corner to close and pinch dough in center.

6. Cut parchment paper, and place onto two cookie sheets. Transfer pastries to cookie sheets and bake for about 15-20 minutes until puffed and golden brown.

7. While they cooling, brush with apricot jam and then make the glaze by slowly heating the powered sugar whisking in only a tiny bit a milk until it is smooth and creamy, add vanilla and whisk again.

8. Cool pastries and drizzle glaze, serve when cooled.

Easy French Custard Pastries

These pastries are decadent, but not altogether unhealthy, and are surprisingly easy to whip up on a Sunday afternoon.

Print Recipe Pin Recipe

Equipment

• Parchment Paper
• rubber spatula
• Basting Brush

Ingredients

  

CUSTARD INGREDIENTS:

• 5 large egg yolks
• 3 cups whole milk
• 1/2 cup sugar
• 1/3 cup cornstarch
• 3/4 tsp. vanilla

GLAZE INGREDIENTS:

• 1 cup of powdered sugar
• 1/4 cup whole milk
• 1 tsp. vanilla

OTHER INGREDIENTS:

• 1 packet of puff pastry defrosted
• 1 jar of organic apricot jam

Instructions

 

• Whisk egg yolks in a bowl and then stir in milk until blended. In another bowl, mix sugar and cornstarch. In a large heavy saucepan, pour dry mixture and then gradually stir in a small amount of milk mixture, whisking until smooth.
• Slowly cook over medium-low heat, stirring constantly to prevent burning, until mixture thickens and comes to a boil, about 15 minutes, and then immediately remove from heat.
• Cool custard in freezer quickly for 10 minutes or until thoroughly chilled about an hour. You can also place bowl in a larger bowl filled with ice-cubes and water to expedite.
• While the custard is cooling, preheat oven to 400 degrees F. Open both square of puff pastry and place on a floured cutting board. Cut each into 9 squares.
• When the custard is ready, whisk again to remove skin and clumps and place about 2T. of custard diagonal to each square. Fold each corner to close and pinch dough in center.
• Cut parchment paper, and place onto two cookie sheets. Transfer pastries to cookie sheets and bake for about 15-20 minutes until puffed and golden brown.
• While they cooling, brush with apricot jam, and make the glaze by slowly heating the powered sugar whisking in only a tiny bit a milk until it is smooth and creamy, add vanilla and whisk again.
• Cool pastries and drizzle glaze, serve when cooled.