Spanish · Dessert
Puff Pastry Cream Roll
A Spanish-style puff pastry roll, laminated by hand into crisp, shattering layers, split and filled with a silky lemon-kissed pastry cream in the tradition of Iberian bakery cases.
$1
40 minsPrep
17 minsCook
132 minsTotal
HardLevel
Nutrition per serving
323Calories
4.7gProtein
18.6gFat
34.2gCarbs
13.7gSugar
0.7gFiber
337mgSodium
110mgChol
11.1gSat Fat
98mgPotassium
61mgCalcium
1.2mgIron
0.3mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Fino Sherry
local
Horchata de Chufa
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Make the détrempe
mix flour, a pinch of salt and iced water into a smooth dough; rest 20 minutes in the fridge.
2
Encase the cold butter block in the dough and perform three single folds, chilling 15 minutes between each, to build the lamination.
3
Roll the laminated dough into a rectangle about 3mm thick and trim the edges neatly for even puffing.
4
Meanwhile make the pastry cream
whisk egg yolk with sugar and cornstarch, then slowly temper in warmed milk.
5
Return the mixture to low heat and stir constantly until thickened; off the heat, stir in vanilla extract and lemon zest, then press cling film onto the surface and chill until firm.
6
Cut the pastry into one long strip, bake at 200°C/400°F for 15-18 minutes on a lined baking sheet until deeply golden and crisp, then cool fully on a wire rack.
7
Split the baked pastry horizontally, pipe or spoon in the chilled pastry cream, and close the roll.
8
Dust the top with sugar through a sieve just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour
- 38g38g Butter, cold, cubed for lamination
- 1g1g Salt
- 22g22g Water, iced
- 80g80g Whole Milk
- 12g12g Egg Yolk, beaten
- 18g18g Sugar White
- 7g7g Cornstarch
- 2g2g Vanilla Extract
- 2g2g Lemon, zested
- 5g5g Sugar White, for dusting, 1
