Cornuelle with Vanilla Cream Filling

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 large egg yolks 2 large egg yolks
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the vanilla cream filling: For the vanilla cream filling:
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 2 large egg yolks 2 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 24g, 10g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
2. 2.
   In a separate bowl, whisk together the egg yolks, milk, and vanilla extract. Pour the wet ingredients into the flour mixture and mix until a dough forms.
3. 3.
   Transfer the dough onto a lightly floured surface and knead it gently until it becomes smooth. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
4. 4.
   Meanwhile, prepare the vanilla cream filling. In a saucepan, heat the milk over medium heat until it starts to simmer. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
5. 5.
   Slowly pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard-like consistency. Remove from heat and stir in the vanilla extract. Allow the cream to cool completely.
6. 6.
   Preheat the oven to 180°C (350°F). Roll out the chilled dough on a floured surface to a thickness of about 1/4 inch. Cut out small circles or star shapes using a cookie cutter.
7. 7.
   Place the dough shapes on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the pastries turn golden brown.
8. 8.
   Remove the pastries from the oven and let them cool completely. Once cooled, use a piping bag or a small spoon to fill each pastry with the prepared vanilla cream filling.
9. 9.
   Serve the Cornuelles at room temperature and enjoy!

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed to achieve a flaky texture in the dough.
• Egg yolks — Separate the egg yolks carefully to avoid any traces of egg whites, as they can affect the texture of the dough and filling.
• Vanilla extract — Use pure vanilla extract for the best flavor in both the dough and the cream filling.

Tips & Tricks

• For a variation, you can add a sprinkle of powdered sugar on top of the baked Cornuelles for an extra touch of sweetness.
• If you prefer a stronger vanilla flavor, you can scrape the seeds from a vanilla bean and add them to the cream filling.
• Ensure the vanilla cream filling is completely cooled before filling the pastries to prevent them from becoming soggy.
• Store the filled Cornuelles in an airtight container in the refrigerator for up to 2 days to maintain their freshness.
• These pastries can also be enjoyed without the vanilla cream filling, simply as buttery and flaky treats.

Serving advice

Serve the Cornuelles as a delightful dessert or as a sweet addition to afternoon tea. They can be enjoyed on their own or paired with a dollop of whipped cream or a dusting of powdered sugar.

Presentation advice

Arrange the Cornuelles on a decorative platter or a cake stand to showcase their beautiful shape and golden-brown color. Sprinkle some powdered sugar on top for an elegant touch.