Za hrvatski pogledajte dolje.

 

A beautiful photo of this dessert on instagram caught my eye and I didn’t have a choice but to make it :) The recipe is adapted from Coolinarika.  It’s a beautiful combination of puff pastry and cream puffs. I’ve adjusted the cream filling. I used Manuela Kjeilen’s recipe for diplomat cream from her cookbook:  Love, Manuela-the baking book. You can find her on Passion for baking.  She is one really talented person, with great recipes and mouth watering photos. I recived her book for Christmas from my husband and it is one of my favourite baking books so far. This recipe is a great hit for all vanilla lovers out there!

 

Ingredients:

 

250 gr puff pastry

 

For cream puffs:

 

150 ml water

50 gr butter

1 tsp sugar

125 gr all purpose flour

3 eggs

A pinch of salt

 

For diplomat cream:

 

500 ml milk

2 tsp vanilla bean paste

85 gr sugar

4 tbsp cornstarch

¼ tsp salt

6 large egg yolks

45 gr cold butter, cut in pieces

240 ml heavy cream

60 gr confectioners’  sugar

 

First make the filling.

 

Pour the milk in a saucepan, add vanilla paste and heat it over medium heat until the milk is hot, but not boiling.

In the meantime beat egg yolks together with sugar, cornstarch and salt for about 5 minutes.

Pour one-third of hot milk to temper the yolks, whisking constantly. Pour remaining milk, whisk well and put it back in the saucepan. Place over medium heat and whisk until the mixture thickens. Remove the pan from heat and add  butter. Strain the mixture through fine mesh strainer into the clean bowl. Cover with plastic foil and allow to cool at room temperature, then place it in the fridge for a few hours.

Beat heavy cream with confectioners’ sugar until stiff peaks form. Add vanilla cream and mix with spatula until combined. Place it in the fridge until ready to use.

 

For cream puffs:

 

Boil together water, sugar, salt and butter. Add a whole amount of flour and stir vigorously until the dough forms. Remove the saucepan from heat and let it cool for 2 minutes. Mix 3 eggs in, one at the time. The dough should be smooth and shiny.

 

Preheat oven at 200°C.

 

Roll puff pastry and cut 9 squares. Place one tbsp of cream puff dough in the center of each puff pastry square and fold in all 4 corners in the center leaving a bit of room in between.

Bake for 35-40 minutes and let it cool down.

Put the cream into the pastry bag and make a little hole in the puff, then squeeze desired amount. Dust them with powdered sugar and put it in the fridge to cool for 2 hours.

 

 

Ovaj recept sam odlučila napraviti zahvaljujući instagramu i predivnim slikama Anke Slišković. Recept je preuzet sa Coolinarike, a punjenje sam napravila po receptu Manule Kjeilen iz njene nove kuharice: Love, Manuela-The baking book. Imam samo riječi hvale i za tijesto i za ovu predivnu kremu. Spoj lisnatog i tijesta za princes krafne neće nikoga ostaviti ravnodušnim. A krema kao da je izašla iz raja… Manuela je inače jako talentirana osoba sa velikom ljubavlju prema desertima a pogotovo prema vaniliji  koju stavlja gotovo u sve. Možete pratiti njen rad na  Passion for baking.

 

Recept za tijesto je ovdje. Jedina razlika je u tome što sam koristila pola navedene količine lisnatog tijesta jer mi je za 500 gr bilo premalo kuhane kreme.

 

Za kremu od vanilije:

 

500 ml mlijeka

2 žličice paste od vanilije ili u nedostatku iste stavite 1 mahunu ili 2 žličice ekstrakta vanilije

85 gr šećera

4 žlice gustina

¼ žličice soli

6 žutanjaka

45 gr hladnog putra izrezanog na komadiće

240 ml vrhnja za šlag

60 gr šećera u prahu

 

Zagrijati mlijeko i vaniliju i paziti da ne zakuha. Miksati žutanjke sa šećerom, gustinom i soli.

Dodati malo toplog mlijeka da se jaja temperiraju i zatim dodati ostatak mlijeka cijelo vrijeme mješajući. Vratiti na srednje jaku vatru i zakuhati. Mješati cijelo vrijeme i kad se krema zgusne maknuti sa vatre. Dodati putar i protisnuti kroz cjedilicu  u čistu zdjelu te pokriti plastičnom folijom. Neka se ohladi na sobnoj temperaturi, pa staviti u frižider na hlađenje.

Mikserom istući vrhnje za šlag sa šećerom i nježno špatulom umješati u kremu.