Make sure that you use „creme patissiere“, not „Pudding“. The creme needs to be heated twice: first time when you cook the pudding, second time when you bake the dough with the creme in it. Not every „pudding“ can be heated twice and will get as stiff as it needs to be for an Aachtchen.
7 comments
Check the internet for puff pastry and pudding recepies.
Combine, roughly 25 mins at 170-200 °C and done.
Haven’t checked but if there’s anyone who might have published a recipe it would be Anne’s Kitchen
Puddingteilchen.
https://foodal.com/recipes/desserts/puddingbrezel/
Make sure that you use „creme patissiere“, not „Pudding“. The creme needs to be heated twice: first time when you cook the pudding, second time when you bake the dough with the creme in it. Not every „pudding“ can be heated twice and will get as stiff as it needs to be for an Aachtchen.
https://www.milly.at/de/luxemburg/luxemburger-achtchen/
An denger Box