Shopping list (pudding)
20 g cornstarch
1 tablespoon sugar
180 ml milk
2 tablespoons heavy cream
1/2 vanilla pod (seed)
1 organic egg yolk (medium)
For the pastry
1 roll of fresh puff pastry
1 organic egg yolk (medium)
150 g apricot jam
150 g raspberries or strawberries
This weekend, we're baking vanilla parcels with the little monsters. We already made the pudding this morning, and it's nice and cold in the fridge. The monsters get to fold pretty parcels from ready-made puff pastry. Then they brush them with egg yolk and top with a dollop of pudding. They're already very good at that, and then the pastries go into the oven. Two little monsters are watching the baking process. Are they almost done yet? Almost...
How to make vanilla parcels with fresh fruit
Place the cornflower and sugar in a small bowl.
Add a small splash of the milk.
Stir it until you have a smooth mixture.
Place the remaining milk, cream and vanilla in a saucepan.
Add the empty vanilla pod.
Bring the mixture to a boil.
Stir in the cornstarch mixture.
Let the mixture simmer gently, until while stirring, a thick, smooth pudding forms and remove the pudding from the heat
Allow the pudding to cool slightly.
Whisk in the egg yolk.
Press cling film on the pudding.
Place it in the fridge.
Once the pudding is cold, assemble the tarts.
Preheat the oven to 220°C (425°F) and line a baking tray with baking paper
Fetch the ingredients.
Cut the pastry into 6 squares.
Fold the 4 points into the center.
Sepatare an egg yolk.
Stir a teaspoon of water into the egg yolk
Brush the dough parcels with egg wash.
Spoon a full tablespoon of pudding on top.
Bake the parcels for 15-18 minutes.
Or until the parcels have a nice golden brown colour and let them cool on the baking tray
Brush the pastries generously with apricot jam.
Then place some strawberries or raspberries on top.