Name: Custard Puffs
Yield: 32
Ingredients: Make creme patisserie from the EDC. You will only need 1/4 – 1/2 of the custard for this recipe.; Let custard cool (place damp paper towel over the top to avoid a skin forming).; Cut shapes out of thawed puff pastry. I use two sheets. I use bite size shapes as shown in the photo for easy eating.; Bake until slightly golden. Let cool.; Cut the puff pastry on half to have a bottom and a “lid”.; Place custard on one half. Top with a lid.; Sprinkle custard puffs with icing sugar.; Serve immediately or within an hour or two to endure pastry is still crisp.

Description

A great bite size treat for any occasion.

Ingredients

Make creme patisserie from the EDC. You will only need 1/4 – 1/2 of the custard for this recipe.
Let custard cool (place damp paper towel over the top to avoid a skin forming).
Cut shapes out of thawed puff pastry. I use two sheets. I use bite size shapes as shown in the photo for easy eating.
Bake until slightly golden. Let cool.
Cut the puff pastry on half to have a bottom and a “lid”.
Place custard on one half. Top with a lid.
Sprinkle custard puffs with icing sugar.
Serve immediately or within an hour or two to endure pastry is still crisp.

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Notes

Works just as well with a thick chocolate custard or experiment with different essences or flavourings.
Substitute icing sugar for drizzled white chocolate.
Don’t have icing sugar? Make your own easily in your Thermomix. Speed 9 for 1 minute gives me a great consistency for dusting.