Quiche puff pastry

6 servings
30 min

We prepare custard. Drive an egg into a saucepan, pour sugar and corn starch.

Beat everything thoroughly with a whisk.

We pour in hot milk and mix.

Cook the cream over a moderate heat with continuous stirring until the first buns.

Add butter to the hot cream and mix everything well until the oil dissolves. You can pre-beat the softened oil with a mixer until white, lush and add it to the chilled cream. Choose the option you like. We leave the cream to cool, just during this time it will thicken to the desired consistency.

Thaw the dough to the state where it can be worked with. We lay out a layer of dough for parchment sprinkled with flour. The dough can be thinner or thicker. For example, in a package weighing 1 kilogram, the dough is thick, and in a package weighing 500 grams, the dough will be thinner. Keep this in mind when choosing a dough, because the height of the cakes will depend on its thickness.

Cut the formation into 8 equal rectangles: cut along into four parts and across into two.

We transfer parchment to a baking sheet.

Warm the oven in advance to a temperature of 200 degrees and bake cakes in it for 15-20 minutes. They must rise and brown.

Now we cut each blank into 2 parts across: the bottom and top are obtained.

Grease the bottoms with custard. Put in bigger creams to make the top stick well.

We cover the bottoms with the second halves.

Remove the toasty layer from the top - it will be sprinkled. Spread the top with cream and sprinkle with crumbs. You can also make crumbs from one cake. We do this with all blanks. With a ready-made cake, we give time to soak.