Delícia Puff Pastry — Teleculinária Pastry-Cream Version
This version published by Teleculinária retains Delícia's rectangular form, puff pastry and icing sugar but uses milk-based pastry cream made with egg and yolks. Fabrico Próprio's reference describes sweet egg cream, so this page presents the recipe as a documented contemporary variant, not a replacement for the reference formula.
- Yields
- 10 servings
- Prep
- Not separately stated
- Cook
- 25 min
- Total time
- 45 min published total
Ingredients
- 800 g / 1 lb 12 oz Puff pastry
- 80 g / 2.8 oz Sugar
- 40 g / 1.4 oz Flour
- 1 Medium egg
- 3 Medium egg yolks
- 250 ml / 1 cup Milk
- as needed; amount not stated Icing sugar
- as needed; amount not stated Flour for rolling
Method
Heat 200 ml of the milk in a saucepan.
In a bowl, mix the yolks, whole egg and sugar. Separately, dissolve the flour in the remaining 50 ml milk and add it to the egg mixture.
Pour in the hot milk gradually while stirring. Return everything to the saucepan and cook, stirring continuously, until thick. Remove and leave the cream to cool.
Heat the oven to 200°C / 390°F and dampen a baking tray with water.
Roll the puff pastry on a floured surface, cut rectangles about 6 × 10 cm and prick them with a fork.
Bake for 15 minutes at 200°C, lower the oven to 170°C / 340°F and bake for another 10 minutes. Remove and cool.
Split the pastries, fill them and spread pastry cream over the side faces. Dust generously with icing sugar.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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