Recipe courtesy of Nadia G.
Save Recipe Print
Yield:
Serves 8
Level:
Intermediate

Ingredients

Directions

Special equipment: Rolling pin Baking sheet Toothpick Parchment paper Medium mixing bowl Whisk Medium saucepan Small bowl 8 whiskey glasses

PUFF PASTRY: Preheat the oven to 425 degrees F. Lay the chilled puff pastry on a clean flat surface lightly sprinkled with all-purpose flour. Gently roll out the puff pastry until the dough is inch thick. Place the dough on a baking sheet and let it relax in the refrigerator for 10 minutes. Using a whiskey glass as a mold, cut out 24 disks. Pierce the disks all over with a toothpick to prevent the puff pastry from rising too much during baking. Lay the puff pastry disks on a parchment lined baking sheet and cook in the center of the oven until the disks are golden and crispy, 10 to 15 minutes. Let cool.

PASTRY CREAM: In a medium sized bowl whisk together cup of sugar, the egg yolks, flour, and 3/4 cup of the milk; set aside. Heat a medium saucepan over medium heat, and add the remaining 3/4 cup milk, remaining 3 tablespoons sugar, and vanilla seeds. Stir the milk until it begins to steam, 3 to 5 minutes. Don't let the milk boil. In a thin, steady stream whisk the hot milk into the bowl containing the egg yolk mixture. Pour the contents of the bowl back into the saucepan, and whisk over medium heat until it begins to thicken and large bubbles form, about 5 minutes. Remove it from the heat and transfer it into an ice bath to cool. Once it has cooled slightly, place the pastry cream in the refrigerator to cool completely.

ICING: In a small bowl whisk together the icing sugar and 1 teaspoon of cream. If the icing is too thick, add 1/4 teaspoon cream at a time until you get the right consistency.

SHKIAFFING IT TOGETHER: Line up 8 whiskey glasses. Place a puff pastry disk at the bottom of each glass. Spoon in 2 heaping tablespoons of pastry cream. Place another puff pastry disk on top of the pastry cream, then add another layer of pastry cream, and finish with a puff pastry disk. Drizzle with the icing. Chill and serve within a few hours, or serve immediately.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Marvelous Mille-Feuille

Recipe courtesy of Ree Drummond

Fig and Balsamic Syrup Mille Feuille

Recipe courtesy of Emeril Lagasse

Mille-Feuille of Foie Gras and Pain d'epice with Spiced Red Wine and Poached Pear

Recipe courtesy of Daniel Humm

Whiskey Sour

Recipe courtesy of Food Network

Whiskey Sour

Risky Whiskey

Recipe courtesy of Sandra Lee

Cream Whiskey

Recipe courtesy of Eileen McClash

Whiskey Sour

Recipe courtesy of David Armour

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.