|INGREDIENT FOR PUFF PASTRY (12 PASTIES)||Quantity|
|Superfine (“00”) flour||100 g|
|Manitoba flour||75 g|
|Water at room temperature.||125 ml|
|INGREDIENT FOR CREAM||Quantity|
|Fresh cream||500 ml|
|9 egg yolks|
To make the egg custard tarts, start with the puff pastry. Start by making the dough packet: sift the two flours together, dissolve the salt in the water and add it to the flour mixture. Knead by hand or with a planetary mixer until a soft, elastic mixture forms.
Set aside to rest in the fridge (in a bowl covered with cling film) for at least half an hour. To make the pat: flatten the butter with a rolling pin into a rectangle of about 12×17 cm (between two sheets of baking paper will make it easier). Transfer the butter pat to the fridge until it is cold and firm. Take the dough packet out the fridge, place it on a floured pastry board and roll it out into a rectangle measuring approximately 25 x 35 cm. Place the butter pat in the middle of the pastry and close the pastry on all four sides. Roll out the pastry with a rolling pin to make a rectangle measuring 25 x 35 cm.
Fold a third of the rectangle into the middle, from the shortest side, then bring the other third in on top of it. Wrap the pastry in cling film and leave to rest in the fridge for 30-40 minutes.
Repeat this two-way fold twice, always spacing out the resting time between one fold and another and taking care to mark the pastry with a finger dent each time (to remind you how many folds you’ve made).
Now you can turn your attention to the cream: place a glass bowl in a pot of cold water, pour in the egg yolks and the caster sugar.
Whisk together then pour in the fresh cream and turn on the heat; continue to stir and bring the mixture to a temperature of 80°, it is important not to exceed this temperature.
Use a food thermometer for this. When it reaches the recommended temperature, remove the cream from the heat straight away, pour it into a bowl to cool and place that bowl over another one filled with ice. Stir to lower the temperature and preserve the consistency of the cream. Take out the puffed pastry, place on a floured pastry board and roll out a 35 x 40 cm rectangle with a rolling pin.
Roll up the rectangle from the shorter side, cover with cling film and leave to firm up in the fridge for about 30 minutes. Take the pastry back out the fridge once firm, split it into 12 pieces, then dusting with flour to stop them from become sticky, flatten each piece, cut a circle to give the shape of a basket then place it inside a muffin pan. This will be the puff pastry wrapping.
Once all the pastry baskets are in place, fill them up to the edge with the cream, bake first in a preheated static oven at 250 degrees for 20 minutes then toast under a grill for 3 minutes (or in a fan oven at 220 degrees for 15 minutes). Take the pastries out of the oven when the surface is brown and caramelised (23). Once cool, remove the pastries from the mould and enjoy!