DESCRIPTION
A rich vanilla pastry cream sandwiched between crisp puff pastry, a favorite with Saint John Paul II
INGREDIENTS
- 1 sheet frozen puff pastry
- 2 cups milk
- 1 vanilla bean or 3 teaspoon vanilla extract
- 5 egg yolks
- 2/3 cup sugar
- 1/3 cup corn starch
- 1 cup butter
- powdered sugar for decorating
INSTRUCTIONS
- Preheat oven to 425 F, divide frozen puff pastry into two equal pieces, poke at 1 inch intervals with a fork, place on a parchment lined baking sheet, top with parchment, and an upside down cooling rack, bake for 15 minutes, remove top parchment and cooling rack, bake at least 2 minutes more or until golden brown, cool
- Pour milk into saucepan, slice vanilla bean lengthwise and scrape out seeds and add to milk (or vanilla extract) heat almost to boil
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