Vanilla and Rum Puff Pastries

Vanilla and rum puff pastries combine the crispness of puff pastry with the aromatic richness of Madagascar Bourbon vanilla and the subtlety of rum. A perfect treat for relaxing moments or to impress your guests.

Ingredients for 4 to 6 pastries:

• 1 all-butter puff pastry
• 200 ml homemade pastry cream (see recipe below)
• 1 Bourbon vanilla pod
• 2 tablespoons of dark rum
• 50 g of icing sugar

Instructions :

Step 1: Prepare the pastry cream

1. In a saucepan, heat 200 ml of whole milk with the vanilla seeds (scraped from the pod). Let it infuse.
2. In a bowl, whisk 2 egg yolks with 50g of sugar and 25g of cornstarch until smooth.
3. Gradually whisk in the hot milk, then return the mixture to a simmer. Stir constantly until the cream thickens.
4. Add the amber rum off the heat, mix well and let cool.

Step 2: Assemble the puff pastries

1. Preheat your oven to 180°C.
2. Cut the puff pastry into squares or circles.
3. Place a spoonful of cooled pastry cream in the center of each piece of dough.
4. Fold the dough to form a sealed turnover or square. Use a fork to press the edges.
5. Brush the top of the dough with milk or egg yolk for a nice golden brown.

Step 3: Bake the puff pastries

1. Place the pastries on a baking sheet covered with parchment paper.
2. Bake for 15 to 20 minutes, until golden brown and puffed.

Step 4: Finishing

1. Once the pastries are lukewarm, sprinkle them generously with icing sugar .
2. Enjoy immediately or let cool before serving.

Variants:

• For a non-alcoholic version, replace the rum with a few orange or lemon zests.
• Add chocolate chips for an extra touch of indulgence.

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