Yeast-Shortpastry-Copenhagener with vanilla cream

Name: Yeast-Shortpastry-Copenhagener with vanilla cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 250 g Flour; 1 package Dry yeast; 1/8 l Milk; 25 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 egg (size M); 100 g Flour; 50 g Butter or margarine; 25 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 7-10 Tbsp Flour; 7-10 Tbsp Dried peas; 1 Egg Yolk; 1 TABLESPOON Milk; baking paper; 1/4 l Milk; 1/2 package Pudding powder "Vanilla Flavor"; 25 g Sugar; 150 g Mascarpone (Italian cream cheese preparation); 2 Nectarines (approx. 150 g each); 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Icing sugar; 7-10 Tbsp Lemon balm

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

250 g Flour
1 package Dry yeast
1/8 l Milk
25 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 egg (size M)
100 g Flour
50 g Butter or margarine
25 g Sugar
1 package Vanillin sugar
1 pinch Salt
7-10 Tbsp Flour
7-10 Tbsp Dried peas
1 Egg Yolk
1 TABLESPOON Milk
baking paper
1/4 l Milk
1/2 package Pudding powder "Vanilla Flavor"
25 g Sugar
150 g Mascarpone (Italian cream cheese preparation)
2 Nectarines (approx. 150 g each)
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Icing sugar
7-10 Tbsp Lemon balm

Directions

1
For the yeast dough mix flour and yeast in a mixing bowl. Warm the milk. Add sugar, vanillin sugar, salt and egg and knead with the dough hooks of the hand mixer for about 5 minutes.
2
Cover the dough and let it rise in a warm place for about 45 minutes. In the meantime put flour into a mixing bowl for the short pastry. Add fat, sugar, vanilla sugar, salt and 1 tablespoon of water and mix with the dough hooks of the hand mixer.
3
With cool hands quickly knead into a smooth short pastry. Cover and chill for 15-20 minutes. Then knead both doughs first with your hands on a lightly floured work surface and then with the dough hooks of the hand mixer to a smooth dough.
4
Roll out to a thickness of approx. 1/2 cm on a lightly floured work surface. Cut dough into 6 squares (15x15 cm). Fold the dough corners towards the middle. Place on a baking tray lined with baking paper.
5
Place a small piece of baking paper in the middle of each piece of dough and add dried peas. Leave to rise again for another 30 minutes. Stir egg yolk and milk until smooth and brush the edges of the dough with it.
6
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 12-15 minutes. Let cool on a cake rack. In the meantime, mix 5 tablespoons of milk and pudding powder. Put the remaining milk and sugar in a pot and bring to the boil.
7
Remove from the heat and add the mixed pudding powder. Bring to the boil again while stirring. Remove from heat, add mascarpone and fold in. Let the vanilla cream cool down while stirring occasionally.
8
In the meantime, wash the nectarines, rub dry and halve them. Remove the stone. Cut the nectarines into narrow slices and sprinkle with lemon juice. Remove baking paper and peas from the dough pieces.
9
Place about 3 tablespoons of vanilla cream in the middle of each piece of dough and cover with the nectarine slices. Leave to set completely in the refrigerator. Arrange on a plate and dust with icing sugar.
10
If desired, serve decorated with lemon balm. Makes about 6 pieces.