Recipe detail

Directions

1. Sift flour and sugar into a bowl, add cubed cold butter (100 g) and make a crumb. Beat the eggs and quickly work them into a smooth dough. Wrap in food foil and put in the refrigerator to rest for at least half an hour.

2. Divide the dough into approx. 50 g parts. Press them into greased molds, pierce the bottoms of the cupcakes with a fork. We bake on the above program. Remove the baked cupcakes from the oven and let them cool.

3. Bring milk and vanilla to a boil in a pot. Beat the egg yolks with sugar and starch in a bowl. Slowly pour part of the warm milk mixture into the yolk mixture while stirring constantly.

4. Stir the mixture, bring to a boil and stir until thickened. Then strain through a sieve. Gradually beat in the butter and cover with cling film, which we press onto the cream to prevent it from forming a shell. Let cool completely.

5. Fill the cupcakes with cream (it works best with a pastry bag) and cover with fruit. Before serving, dust with powdered sugar and decorate with herb leaves.