Recipe Steps for Peach and Custard Puff Pastries

• Take a high-sided bowl, break the two room temperature eggs into it and quickly work with the whisk together with the sugar. If you don’t feel confident in beating the eggs well with the whisk, use the electric beaters and work at medium power for a few minutes. In both cases, you should get a thick and smooth foam.

  Then incorporate the amount of flour and add a tablespoon of vanilla extract, in my case Paneangeli Vanilla Extract Paste. You can also add a vial or a vanilla aroma sachet. Grate the zest of one lemon and set it aside.

  Bring a saucepan to the stove where we will pour the amount of milk. Add the grated lemon zest or if you prefer just the whole zest so you can remove it later.

  Now we will necessarily have to use the whisk to thicken the custard. Pour the egg and sugar cream into the milk and gently stir with the whisk. If you used the whole lemon zest, you obviously need to remove it before adding the egg cream.

  Work for about 5 minutes over medium-low heat, stirring constantly to prevent the cream from sticking to the saucepan and especially to avoid unpleasant lumps in our custard.

  Once ready, let it cool at room temperature covered by a damp cloth. Please calculate the cream preparation time in advance. If we go to use a still warm custard for the preparation of the peach puff pastries we will only get a disaster because the warm cream is not very workable.

  

• So let the custard cool and let’s focus on preparing the peach puff pastries. Take the rectangular puff pastry directly from the fridge, please, with the round one, you will have too much waste of pastry to cut out 4 rectangles. Also, turn on the oven in static mode at a maximum of 180-190 degrees (356-374°F). We will then place the baking tray with the custard puff pastries in the center of the oven for cooking.

  Unroll it on a work surface, then derive four equal rectangles using a wheel, in my case I used the wheel to cut fresh pasta. With your hands, roll up the edges of each square puff pastry to create high borders. In the video recipe you can see this step very well.

  

• Place the rectangles on a baking tray where we have placed a sheet of parchment paper. Then with a fork we will prick the base of the puff pastry to prevent it from puffing up during baking. Take the piping bag, in my case a disposable one for which I left the purchase link in the list of necessary tools to make this recipe.

  
  We then pass the custard into the piping bag choosing a tip that is not too small otherwise we risk it breaking, as unfortunately often happens. This custard is indeed very thick and too small tips are not suitable. Also, keep in mind that the cream will be the base where we will place the peaches, you could even spread it with a knife avoiding the piping bag if you don’t have one at home.

  Now let’s focus on the peaches before proceeding. Place them on a work surface and with a knife cut each peach in half. Remove the pit and cut the peaches into not too thin slices, I used a knife without serrations for this step. Gradually place the peach slices on a plate.

  We are finally ready to assemble our desserts and then proceed with the baking. So take the tray with the puff pastry rectangles and with the piping bag add the custard. Don’t be stingy but not too generous either otherwise we risk it overflowing during baking.

  Then place the peach slices on top of the custard and sprinkle with almond crumbs or hazelnut or pistachio. Now it’s time for the acacia honey, quickly brush it with a spoon or with a wooden honey stick. We are finally ready to bake our peach and honey puff pastries.

  

• Let bake for 20 minutes at 180 degrees (356°F) and then the last 5 minutes at 190 degrees (374°F) to brown the puff pastry. The breakfast dessert or snack is ready, perfect for back to school as a mid-afternoon snack for kids but also as a treat to enjoy in the evening while watching our favorite TV show.

  
  A tasty and flavor-rich snack, the peach dessert is perfect for adults and children, easy and quick to prepare. I hope you enjoyed this peach dessert, I just have to wish you a good appetite and remind you that I am waiting for you every morning with the Recipe of the Day and many other curiosities live from my kitchen.