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- 250 ml of water
- 90 g unsalted butter at room temperature
- 160 g of continental flour
- 1 pinch of salt
- 4 eggs at room temperature
- 500 ml milk
- 55 g powdered sugar
- 80 g vanilla cream powder
- 250 g unsalted butter at room temperature
- 150 g icing sugar
- 2 tablespoons warm milk
- 1 teaspoon of lemon juice
Preheat a fan oven to 220 ° C. Prepare a baking sheet with parchment paper or lightly grease with butter.
In a saucepan over medium heat, add water and 90 g of butter and bring to a boil. Add the flour and salt and stir to cook until the dough forms and no longer sticks to the sides. The dough should be nice and shiny. Let cool
While the dough cools, the filling is made. In a saucepan, heat half the milk with icing sugar. Add the rest of the mixed milk and the custard powder. Keep stirring and cook until the custard has thickened. Let cool, but stir occasionally. When the custard has completely cooled, add 250 g of butter and mix with an electric mixer until it forms a smooth cream.
In a mixing bowl, add the dough and beat in one egg at a time. Beat on high speed until all the eggs are incorporated into the dough.
Fill a pastry bag with a large nozzle with dough mixture. Place a small crown shape (8 cm in diameter) on the prepared tray. Bake for 25 minutes or until golden. Let cool, cut off the top of each crown and the filling from the spoon or pipe, then replace the top to sandwich two halves together.
To make the frosting, mix the sugar, lemon juice, and hot milk in a small bowl. Brush each crown with the enamel. Keep the crowns in the refrigerator until ready to serve.
- electric mixer
- 1 pipe bag
- 1 baking tray