
Stuffed French pastry with cookies and pastry cream
Preparation time
20 Minutes
Ingredients for
2 servings
Difficulty
Medium
Preparation
2 Servings
An elegant dessert made to impress... show off your inner chef while preparing this easy recipe
Method
- Heat the milk in a high saucepan with a teaspoon of sugar over a medium heat. Open the vanilla pod along its length. Scrape out the seeds using a knife, and add them to the milk, together with the grated lemon zest.
- Beat the eggs in a bowl with the sugar, and add the Bread Mix, whisking to remove any lumps.
- Just before the milk begins to boil, whisk half into the egg and sugar mixture, then pour into the pan with the remaining milk, and continue whisking for 2-3 minutes over a low heat until it begins to thicken.
- Remove from the heat and pour the cream into a bowl to cool as rapidly as possible, covering with cling wrap to prevent a skin from forming.
- Arrange a layer of cookies on a plate and spread with a little pastry cream. Top with a layer of cookies, followed by a layer of pastry cream, and finish with a layer of cookies.
- Serve cold.
Cook's tip
The eggs can be substituted with FLAVIS Egg Replacer. Mix 1 oz/30 g of Egg Replacer with 4fl oz/120 g of water and whisk for a few seconds. Do not use vanilla extract in place of the vanilla extract.
Nutritional values
1 portion | |
CALORIES | 509 kcal |
TOTAL FAT | 13 g |
Sat. Fat |
8 g |
TOTAL CARB. | 86 g |
Total sugars |
57 g |
FIBER | 1 g |
PROTEIN | 14 g |
SODIUM | 68 mg |
POTASSIUM | 75 mg |
PHOSPHORUS | 207 mg |