Products Needed:
1/3 lb (150 g) puff pastry dough (see the recipe) and 2/3 lb (300 g) chaux pastry dough (see the recipe)1 egg yolk, to brush and 4 yolks for the cream 1/2 cup apricot jam 2 cups milk 2 tbsp wheat flour 2 cups Italian meringue * (see the recipe)vanilla sugar, to taste
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Directions: – Roll out the puff pastry and cut out a 8-10 inch (20-25 cm) disc. Put on a watered baking tray, stab.
– Put the custard pastry on the puff cake. Place 20 custard pastry balls on another baking tray and smear them with the beaten yolk. Bake the balls and the cake until golden brown.
– Make the custard cream of the milk, vanilla sugar and flour (see the recipe). Cool, combine with the cooled Italian meringue. Stir.
– Stick the custard pastry balls to the cake with the jam, coat each ball with the jam. Put the cream in the middle of the cake and cool.
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