Elegant Creamy Custard Pastries

Elegant Creamy Custard Pastries

240 mins
medium
24 servings

Delicate, airy pastries filled with a rich custard cream, topped with a decadent chocolate glaze. Perfect for any occasion.

CustardDessertPastries

Equipment Needed

  • Double boiler
  • Pastry Bag
  • Round Cutter
  • Saucepan
  • Stand mixer
  • Wire rack

Ingredients

  • 2.00 sheetsGelatin Sheets(Unflavored, for a clear custard)
  • 5.00 largeEgg Whites(Room temperature)
  • 2.00 tablespoonsGranulated Sugar(For egg whites)
  • 0.75 cupWater(Filtered)
  • 1.00 cupGlucose Syrup(For the syrup)
  • 2.50 cupsGranulated Sugar(For the syrup)
  • 24.00 sheetsPuff Pastry(Pre-made, thawed)
  • 300.00 gramsDark Chocolate(High quality, 70% cacao or more)
  • 3.00 tablespoonsVegetable Oil(For tempering the chocolate)

Instructions

1

Soak gelatin sheets in cold water for 5 minutes.

Estimated time: 5 minutes

2

Combine water, glucose syrup, and 2.5 cups of sugar in a saucepan. Bring to a boil, then reduce heat and simmer until the syrup reaches 110°C (230°F).

Estimated time: 10 minutes

3

In a clean bowl, whisk egg whites and 2 tablespoons of sugar until soft peaks form.

Estimated time: 5 minutes

4

Gradually add the hot syrup to the egg whites in a thin stream, whisking constantly. Continue whisking until the meringue is cool and stiff.

Estimated time: 10 minutes

5

Remove gelatin sheets from water, squeeze out excess moisture, and add to a small saucepan with 1 tablespoon of the meringue. Heat gently until gelatin dissolves.

Estimated time: 5 minutes

6

Fold the melted gelatin into the meringue and whisk until combined.

Estimated time: 2 minutes

7

Pipe the meringue onto the puff pastry rounds.

Estimated time: 5 minutes

8

Cut 24 rounds of puff pastry using a 10cm round cutter.

Estimated time: 5 minutes

9

Place the pastry rounds on a baking sheet and pipe the meringue mixture onto each.

Estimated time: 5 minutes

10

Freeze the pastries for at least 1 hour to set the meringue.

Estimated time: 60 minutes

11

Melt the dark chocolate in a double boiler or microwave, stirring in the oil until smooth.

Estimated time: 5 minutes

12

Dip the meringue tops into the melted chocolate using a fork.

Estimated time: 5 minutes

13

Let the excess chocolate drip off on a wire rack and return to the freezer until ready to serve.

Estimated time: 10 minutes