Puff pastry filled with custard and chocolate chips by @natashas_baking
“The dough is made exactly as croissant dough. So please just check the recipe on my website.
I did one double and one single fold.
Then rolled the dough to 1 cm thick and cut in stripes about 1cm each.
Placed them on top of the dough and roll to a 4-5mm thick.
Then followed the directions for proofing as for croissants.
Custard:
600ml milk
4 yolks
4tbs cornstarch
200g sugar
Vanilla
Boil 500g milk
Mix yolks with sugar, cornstarch and 100ml milk
Mix boiled milk with yolk mixture until thickened.
Let cool off.”
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