Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Vanilla crème filling
Shape
How it's done
Vanilla crème filling
Using a whisk, combine all the ingredients up to including the sugar in a pan and bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat and stir for about another 2 mins. Pour the crème through a sieve into a bowl, leave to cool.
Shape
Halve the pastry lengthwise and cut each half crosswise into thirds. Fold in the corners of the pastry pieces a little and place on a oven tray lined with baking paper. Spread the crème onto the middle part of each pastry piece and arrange the cherries on top.
Bake
for approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then dust with icing sugar.
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