Milk Pastry Dough
250 ml of warm milk
1/2 cup (ch) of olive oil
3 eggs
2 tablets of biologic yeast (30 g)
7 cups (ch) of wheat flour
5 tablespoons of granulated sugar
1 pinch of salt
1 egg yolk for brushing
Cream Filling
3 egg yolks
1/2 cup (ch) of granulated sugar
1/4 cup (ch) of cornstarch
2 cups of hot milk
Milk Pastry Dough
250 ml of warm milk
1/2 cup (ch) of olive oil
3 eggs
2 tablets of biologic yeast (30 g)
7 cups (ch) of wheat flour
5 tablespoons of granulated sugar
1 pinch of salt
1 egg yolk for brushing
Cream Filling
3 egg yolks
1/2 cup (ch) of granulated sugar
1/4 cup (ch) of cornstarch
2 cups of hot milk
Mix the warm milk, olive oil, eggs, and yeast in a blender until smooth
Set aside
In a bowl, combine the flour, sugar, and salt
Gradually add the blender mixture and mix well
Dust a clean surface with flour, place the dough, and knead until it separates from your hands
Cover with a cloth and let rest until it doubles in volume
Knead the dough again, shape into puffs, and place them on a baking sheet lightly greased with butter
Cover and let rest for 15 minutes
Brush with egg yolk
Bake in a preheated oven at 180°C until golden brown
Cream Filling
Mix the egg yolks, sugar, and cornstarch in a saucepan
Add hot milk and whisk constantly until thickened
Let cool and pass the cream through a strainer into the puffs
Dust with granulated sugar.
