Vanilla Pastry with pudding and crumble

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by cooking the vanilla pudding, using 400 ml of milk instead of the usual 500 ml to make it thicker.

Cover the pudding and let it cool off slowly.

In a bowl, combine 4 cups of all-purpose flour, a pinch of salt, less than 1/2 cup of sugar, 3 egg yolks, 4 tablespoons of softened butter, and 2 teaspoons of vanilla sugar.

Warm 400 ml of milk and add 10 g of dry yeast to it, letting it sit for a few minutes until foamy.

Mix the foamy yeast mixture into the flour mixture until well combined, using hands or a scraper to mix for about 5-6 minutes until the dough is sticky but smooth.

Cover the dough and let it rise until it doubles in size, about 45 minutes in a warm environment.

Once the dough has risen, flatten it to release air and divide it into pieces weighing about 68 grams each.

Shape each piece into a ball, flatten it slightly, and place them on a cookie sheet with space in between.

Cover the shaped dough and let it rest for a few minutes while preparing the crumble.

For the crumble, mix 3 tablespoons of sugar, 3 tablespoons of cold butter, and about 5 tablespoons of flour until it sticks together when squeezed, adding more flour if necessary.

Chill the crumble in the fridge for a few minutes.

After resting, place about 1.5 tablespoons of pudding on each dough piece, spreading it almost to the edges.

Optionally, brush the edges with beaten egg for better adhesion of the crumble.

Top each pudding-filled dough with the crumble mixture and bake in the oven until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens