Cream pastry pieces

Ingredients:

For the filling:

• 300 ml milk
• 2 egg yolks
• 30 g starch (cornstarch or potato starch)
• 70 g sugar
• 1 teaspoon vanilla extract or 1 teaspoon vanilla sugar

For the dough:

• 1 small egg
• 30 g sour cream
• 50 g sugar
• 100 g butter (cold, cut into cubes)
• 280 g all-purpose flour
• 1 teaspoon baking powder
• A pinch of salt

Additional:

Icing sugar (for decoration, optional)
How to make cream-filled pies

Step 1: Prepare the cream filling

Pour the milk into a small saucepan and heat over medium heat until it starts to evaporate. Do not let it boil.

While the milk is heating, whisk together the egg yolks, sugar and starch in a separate bowl until the mixture is smooth and pale in color.

Once the milk is hot, pour about half of it into the egg yolk mixture while continuing to whisk. This will prevent the eggs from scrambling.

Return the egg yolk mixture to the saucepan with the remaining milk. Continue to cook over medium heat, stirring constantly, until the mixture thickens. It should have a smooth, pudding-like consistency after about 3-5 minutes.

Once the mixture has thickened, remove from the heat and stir in the vanilla extract or vanilla sugar. Allow the filling to cool completely before using it to fill the pastries. You can cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming.

Step 2: Make the Dough