Crescent-Shaped Pastry with Cream Filling

Name: Crescent-Shaped Pastry with Cream Filling
Yield: 64
Ingredients: 11/2 cups all-purpose flour; 1 cup confectioner's sugar; 6 eggs; To dust; Confectioner's sugar; Accessories; Baking paper; Pastry bag with a smooth tip; Cream Filling; 2 cups confectioner's sugar; 1 cup water; 1 cup coconut milk; 8 egg yolks

1
11/2 cups all-purpose flour
2
1 cup confectioner's sugar
3
6 eggs
4
To dust
5
Confectioner's sugar
6
Accessories
7
Baking paper
8
Pastry bag with a smooth tip
9
Cream Filling
10
2 cups confectioner's sugar
11
1 cup water
12
1 cup coconut milk
13
8 egg yolks

Ingredients

1
11/2 cups all-purpose flour
2
1 cup confectioner's sugar
3
6 eggs
4
To dust
5
Confectioner's sugar
6
Accessories
7
Baking paper
8
Pastry bag with a smooth tip
9
Cream Filling
10
2 cups confectioner's sugar
11
1 cup water
12
1 cup coconut milk
13
8 egg yolks

Directions

1
Mixture
2
Beat the eggs well, then add the confectioner's sugar and beat again
3
Carefully mix the sifted flour
4
Place the mixture in the pastry bag and shape into 2 cm high mounds on a baking paper-lined pan
5
Dust with confectioner's sugar and bake until golden
6
Cool completely
7
Cream Filling
8
Heat the water with the confectioner's sugar and whisk until dissolved
9
Boil for 5 minutes
10
Cool completely
11
Mix in the sifted egg yolks and coconut milk
12
Cook, stirring until it comes away from the sides of the pan
13
Assembly
14
Remove the paper
15
Pair off the biscuits two by two, with a spoonful (about) of cream filling between them.