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Recipe Card
For the custard cream:
ingredients
- 1 1/2 cups whole milk
- 2 large egg yolks
- 1/4 cup sugar
- 3 tablespoons corn starch (or all-purpose flour)
- 1/2 teaspoons vanilla extract
- 1/2 cup heavy cream
For the pastries:
ingredients
- 1 puff pastry sheet
- 1 tablespoon milk
- 1 1/2 teaspoons sugar
To assemble:
ingredients
- 1/3 cup Nutella®
- Powdered sugar, to sprinkle on top
- 1 tablespoon toasted hazlenuts, chopped
To make the custard cream:
Method
Step 1
Warm the milk until hot, but not boiling, in the microwave or in a small pan on the stove.
Step 2
In a medium saucepan, add yolks, sugar and cornstarch. Whisk well until light and fluffy. Add a little bit of the hot milk and whisk some more. Incorporate the rest of the milk, while whisking.
Step 3
Place the pan over medium heat and bring to a slow boil, while stirring continuously. The cream will thicken so make sure it doesn't stick to the bottom. Add the vanilla extract, lower the flame when it starts to bubble and cook for one or two more minutes while stirring, until it reaches the desired thickness.
Step 4
Transfer the cream in a glass bowl, cover with plastic wrap. The plastic should touch the cream, so it won't create a "skin". Let it cool down to room temperature and refrigerate.
Step 5
Whip the whipping cream to stiff peaks. Fold in the cold custard cream, until smooth. Place the cream into a piping bag and refrigerate until ready to assemble the cake.
To make the pastries:
Step 1
Preheat the oven to 400F degrees..
Step 2
Roll out the puff pastry if needed and cut into 2.5 inch (6 cm) squares. Brush with milk (or egg wash if you prefer) and sprinkle with sugar. Bake at 400 F for 15 to 18 minutes or until puffy and golden on top.
To assemble:
Step 1
Carefully, cut each pastry in half horizontally. Pipe some of the cream on the bottom, top with a teaspoon of Nutella, and close with the top of the pastry.
Step 2
Sprinkle with powdered sugar, drizzle with more Nutella and crushed hazelnuts.