Schiller curls with two fillings

Ingredients for 1 servings:

• 2 packs of puff pastry
• 2 egg yolks
• 2 egg whites
• 150 g sugar
• 1 tbsp lemon juice
• 1 packet of vanilla sugar
• 40 ml water
• 1 pinch of salt
• 1 packet of vanilla pudding powder
• 400 ml milk
• 200 g butter
• 80 g sugar
• 3 drops of flavoring

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours

fine puff pastry

Cut the puff pastry into approximately 2 cm wide strips. Form aluminum foil into rolls about 10 cm long and 2 cm high and brush with oil. Wrap the puff pastry strips around the rolls without any gaps, leaving aluminum foil sticking out on both sides, and brush them thinly with egg yolk. Preheat the oven to 180°C (top/bottom heat) and bake the rolls for 20 minutes. Remove from the oven and set aside briefly. After a few minutes, remove the aluminum foil (you can pull it a little harder if you like) and set everything aside. For the meringue, beat 2 egg whites with a food processor until very stiff (at least 5 minutes), then add the vanilla sugar. Meanwhile, bring the water, sugar, and lemon juice to a boil in a saucepan and simmer, stirring constantly, until lightly golden. Drop a drop into cold water to test whether it sets immediately. If it does, the meringue is ready. The darker the meringue, the more bitter the caramel flavor will be! Now gradually add everything to the egg whites with the food processor switched on and mix for another 2 minutes. Transfer everything to a piping bag and press the filling into the Schillerlocken. Place in the refrigerator for a short time and enjoy. For the custard, cook one packet of pudding powder according to the instructions. However, only use 400 ml of milk. Transfer to a bowl and immediately cover directly with cling film and refrigerate overnight. Beat room temperature butter with sugar for approx. 4 minutes until fluffy, add the cold pudding and mix well. Add a few drops of flavoring if desired. Transfer everything to a piping bag and fill the Schillerlocken. Then chill thoroughly (at least 1 hour). This is enough for one pack of puff pastry per filling.