- 20 cups [5 L] milk
- 2 1/2 pounds [1.13 kg] sugar
- 15 eggs
- 1 pound [454 g] flour
- 1 pound [454 g] cornstarch
- 1/2 pound [227 g] butter
- 2 2/3 ounces [75 g] finely chopped hazelnut pralines
- 3 1/2 ounces [100 mL] white vanilla
- Whole hazelnut pralines
Puff Pastry Dough
- 1 cup [250 mL] boiling water
- Pinch of salt
- 4 ounces [113 g] fat
- 1 cup [140 g] flour
- 6 whole eggs
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- Heat together milk and a little of the sugar.
- Beat together eggs and remaining sugar.
- Add to milk mixture; mix in flour and cornstarch.
- Beat well; stir in butter until of custard texture.
- Leave to cool, then beat mixture using an electric beater mixing in chopped hazelnut pralines and white vanilla.
- Refrigerate custard until ready to use.
- Preheat oven to 350°F [180°C].
- Prepare then cut puff pastry dough.
- Decorate top of pastries with whole hazelnut pralines.
- Bake pastries into preheated oven for 35 minutes.
- Leave to cool in oven door ajar until lukewarm; transfer onto wire racks to cool completely.
- Halve completely cooled pastries.
- Using a piping nozzle, cover bottom half of each pastry with a thick enough layer cold custard; cover with top halves.
Puff Pastry Dough
- Into a saucepan, mix together boiling water, salt and fat; bring to a boil.
- Pour flour all at once into the mixture; cook stirring until mixture leaves the sides of the saucepan yet do not overcook.
- Remove from heat before stirring in unbeaten eggs, one at a time, until well blended in.
- Using a pastry bag with an 1/2-inch [13.-cm] tip, shape dough, apart onto a baking sheets, into 250 circles.
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