Puff Pastry cake

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients.

2. Step 2:

   

   Let's do the cream first. Pour milk into a saucepan and add vanilla sugar to it. Put the saucepan on the fire and bring the milk to a boil.

3. Step 3:

   

   While the milk is heating, combine starch and sugar in a bowl. Mix thoroughly.

4. Step 4:

   

   Add the yolks.

5. Step 5:

   

   And rub them with a whisk.

6. Step 6:

   

   Pour hot milk into the yolk mixture in small portions. The mixture is constantly mixed with a whisk.

7. Step 7:

   

   Return the resulting mass to the saucepan and put it on medium heat.

8. Step 8:

   

   Constantly stirring, bring the cream to thicken and boil. After the first signs of boiling appear on the surface of our cream, boil it for another 1-2 minutes. Remove the saucepan with cream from the heat and leave it to cool. In order for the process to be fast, I put a saucepan in a container with cold water. During cooling, the cream is often mixed or covered with a film "in contact" with the cream, so that a crust does not form on top.

9. Step 9:

   

   While the custard part of the cream cools down, let's do puff pastry. Roll out the dough into a rectangle about 3-4 mm thick.

10. Step 10:

    

    Cut the dough into strips about 1-2 cm wide.

11. Step 11:

    

    Freely lay out the strips of dough on a baking sheet and send them to the oven to bake.

12. Step 12:

    

    Bake the sticks at 190-200 C for about 20 minutes until golden brown. Remove the sticks from the baking sheet and let them cool completely.

13. Step 13:

    

    In the meantime, let's get back to our cream. He should have cooled down by now. Its temperature should be about 30-40 C. Add soft butter to the custard in small portions.

15. Step 14:

    

    And drive it into the cream. At the exit we should get a very gentle cream.

16. Step 15:

    

    We cover the finished cream with a film so that it comes into contact with the surface of the cream and send it to the refrigerator for at least 30 minutes, and if time allows, then it is possible for a couple of hours.

17. Step 16:

    

    Completely cooled sticks are cut to one length. We set aside the trimmings and a couple of sticks - we will need them for sprinkling.

18. Step 17:

    

    The work surface is covered with food film. We put a layer of sticks on top of it.

19. Step 18:

    

    Lubricate them with cooled cream. We do not regret the cream :)

20. Step 19:

    

    We put some of the sticks on top again And lubricate them with cream again.

21. Step 20:

    

    And thus we collect the cake from all the sticks.

22. Step 21:

    

    Helping ourselves with cling film, we roll the sticks into a tight roll.

23. Step 22:

    

    We send our cake to the refrigerator for impregnation for at least 4-5 hours, and preferably for the whole night.

24. Step 23:

    

    When the cake is soaked and cooled, we take it out of the refrigerator and release it from the film. We transfer it to a dish.

25. Step 24:

    

    We chop the postponed trimmings and a couple of sticks with our hands into crumbs and sprinkle it on the cake from all sides.

26. Step 25:

    

    That's it! Puff pastry cake is ready!

27. Step 26:

    

    Bon appetit!