PREPARATION

Prepare the pastry cream recipe in the link.

Prepare the dough according to the recipe in the link and make after her first proof balls of 50 grams. Let them rise for 15 minutes under a cloth with plastic film thereon.

Globe them again and place on a greased baking sheet. Cover them back with a cloth and then plastic wrap and let rise 40 minutes. Press them then crosswise, brush with beaten egg and spray the vanilla cream on. Bake at 220°C for 12 minutes.

Work immediately with icing sugar.