Guardanapos — Pastry-Cream Version
Cátia Goarmon's 24Kitchen formula makes a thin sponge sheet, spreads it with vanilla pastry cream and folds squares into triangles. It is one published version of the Portuguese guardanapo; other formulas use sweet egg-yolk cream instead of milk-based pastry cream.
- Yields
- Not stated
- Prep
- Not stated
- Cook
- 8–10 min
Ingredients
- 400 ml / 13.5 fl oz Milk
- 4 Egg yolks for the cream
- 160 g / 5.6 oz Sugar for the cream
- 2 tablespoons Cornflour
- 1/2 bean Vanilla bean
- 6 Eggs for the sponge
- 160 g / 5.6 oz Sugar for the sponge
- 160 g / 5.6 oz Wheat flour
- 1 tablespoon Baking powder
- 1 pinch Salt
- as needed Butter, baking paper and sugar for the trays
Method
Heat the milk with 160 g sugar and half a vanilla bean until it reaches the boil.
Beat and strain the four yolks. Temper them with a little hot milk, mix in the cornflour and return everything to the pan.
Stir over the heat until thick, remove the vanilla and cool the cream with film touching its surface.
Heat the oven to 160°C / 320°F. Beat the six eggs with the remaining 160 g sugar until pale and voluminous.
Combine the flour, baking powder and salt and gently fold them into the eggs.
Divide between two greased, lined trays in a layer about one finger thick and bake for 8–10 minutes.
Turn out onto paper dusted with sugar, trim the edges, spread with the cream, cut into squares and fold each into a triangle.
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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