Another sunny day is coming, so we decided to go for a walk and have some picnic. I love eating
outside on a fresh air. Even simple sandwich always taste better.
All you need for that yummy looking croissants and mini cakes is ready to use puff pastry, custard
(I used one in powder) milk, sugar and apricot jam for glaze.
340 g – justrol puff pastry
200 ml milk
2 tsps of custard
2 tsps of sugar
2 tbtsp Apricot jam
egg yolk for brush mini cakes and croissants
Remeber to take out puff pastry from freezer at least 2 hours before baking.
The first thing you should do is custard! Use instruction that are on the package, I made half
portion of custard with 200 ml of milk, all the time you need to mix your custard to avoid any
lumps. When it's ready, set aside to cool.
In the meantime, prepare puff pastry. I did two versions, One very simple, just cut the pastry into
12/ 16 small squares. On each of them shoot the small portions of custard and wrap corners inside.
Finished cakes arranged on a baking tray and brush lightly with yolk eggs or milk.
The second batch requires a little more work.
Roll out the puff pastry into a round shape and cut small triangles. If you prefer a smaller
croissants, you can make two batches.
Bake them about 20 minutes in a preheated oven at 200 degrees.
When they are already nicely browned, remove from the oven and brush with glaze, which is easy
to do. Simply mix the apricot jam with a drop of boiling water to smooth mixture.
After that just enjoy mini cakes and cup of coffee or take them for picnic like I just did.
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