Spandauer

Ingredients

• 60 g Raspberry Jam
• 1 pcs Egg
• 60 g Powdered Sugar
• 10 ml Water
• 200 ml Whole Milk
• 1 pcs Vanilla Bean
• 40 g Sugar
• 2 pcs Egg Yolk
• 15 g Cornstarch
• 250 g Puff Pastry

Method

1. In a small saucepan over medium-low heat, warm {whole_milk} with {vanilla_bean} and a pinch of {sugar} for a few minutes until steaming and fragrant, not boiling. In a bowl, whisk {egg_yolk}, {cornstarch}, and the remaining {sugar} until smooth, then slowly whisk in the hot milk. Return to the pan and cook over low heat, stirring constantly for a few minutes until thick, glossy, and just bubbling. Spread onto a plate so it cools quickly and stays silky.
2. Cover the surface of the custard and chill until cold and set enough to spoon neatly.
3. On a lightly floured surface, unfold {puff_pastry} and cut into squares. Spoon cold custard into the center, top with {raspberry_jam}, then fold the corners inward and press lightly so the centers stay open.
4. Beat {egg} and brush the pastry edges so they bake shiny and mahogany.
5. Bake on a parchment-lined tray in a hot oven until the pastry is deeply golden, puffed, and crisp, and the custard is just set.
6. Whisk {powdered_sugar} with {water} to a thick glaze, then drizzle over the warm pastries and let it set briefly for a crackly finish.