Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
-- Creme Patissiere - Pastry Cream --
-- Baluchons --
- 1 package (17.3 oz) Puff pastry, thawed
- Stone fruit (peaches nectarines apricots plums), pitted and cut into wedges
- 1 Egg yolk
- 2 tablespoons Whole milk or whipping cream
- 4 tablespoons Sanding sugar
- 1 tablespoon Ground cinnamon
Preparation
To make Pastry Cream: Place milk in medium heavy bottomed saucepan over medium heat. Split and scrape the vanilla bean, and add bean to pan along with scrapings and bring to a boil. In separate bowl, beat together sugar, cornstarch and yolks until mixture turns pale yellow. Gradually drizzle hot milk into yolk mixture while whisking continuously. Return mixture to medium heat and whisk continuously until mixture thickens and just comes to a boil. Remove from heat, and whisk in butter. Remove vanilla bean. Pour cream into a bowl, and place plastic wrap directly over the cream. This will prevent a skin from forming while the cream cools. Place in refrigerator to chill.
Preheat oven to 400 degrees F.
To assemble Baluchons: Using cold puff pastry, cut each sheet into four (4 1/2-inch) squares, 1/8-inch thick. Place 2 to 3 tablespoons chilled pastry cream in center of each square and top each with about 1/4 cup peaches or other seasonal fruit. Bring the four corners into the middle and gently press together (no need to seal tightly). Refrigerate for at least 10 minutes.
Remove baluchons from refrigerator and brush with egg wash made of 1 yolk mixed with the 2 tablespoons milk or cream. Combine sanding sugar and cinnamon and sprinkle over baluchons. Bake until golden brown, about 15 to 20 minutes. Serve warm with ice cream, or use as breakfast pastry the next morning.
Makes 8 servings.
