Custard-filled Miguelitos de La Roda
Small Spanish puff pastries split after baking, filled with vanilla pastry cream and dusted with icing sugar just before serving.
Active time35 min
Cooking25 min
Total3 hResting : 2 h
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Ingredients
- 5 raw medium egg yolks
- 500 g whole milk
- 10 ml vanilla extract
- 40 g pure cornstarch
- 250 g bought chilled all-butter puff pastry
- 75 g white sugar
- 20 g icing sugar
Preparation
Heat weighed milk and vanilla for about 7 minutes until simmering. Crack the eggs and separate the yolks from the whites. Whisk the yolks and sugar, then add starch. Gradually whisk in hot milk, return to the saucepan and cook for about 3 minutes, stirring constantly until thick with the first small bubbles. Spread in a shallow dish and cover the surface. Cool for 30 minutes then refrigerate for 60 minutes until cold.
5 raw medium egg yolks500 g whole milk10 ml vanilla extract40 g pure cornstarch75 g white sugar- saucepan
- bowl
- whisk
- spatula
- shallow dish
- cling film
Preheat a conventional oven to 200 °C. Keep pastry cold and form a 30 × 30 cm square about 0.25 cm thick. Cut into 16 equal squares with a sharp knife without crushing edges. Space on a paper-lined tray and bake for about 15 minutes until risen and golden.
250 g bought chilled all-butter puff pastry- oven
- rolling pin
- kitchen ruler
- knife
- tray
- baking paper
- oven gloves
Cool pastries completely on a rack for about 20 minutes, then split horizontally with a serrated knife. Whisk cold cream smooth and pipe it equally over all bases. Replace lids and dust with icing sugar. Serve immediately for crispness. Keep cream refrigerated until assembly.
20 g icing sugar- rack
- serrated knife
- whisk
- piping bag
- small sieve
- platter
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration