Directions
- Prepare the Sponge Starter
In a small bowl, mix the yeast, honey, warm milk, and flour until combined.
Cover and let it rest for about 30–40 minutes in a warm place until bubbly and doubled in size. - Make the Dough
In a large mixing bowl, combine the remaining yeast, sugar, and milk. Stir until the yeast dissolves.
Add the egg, the prepared sponge, and flour gradually. Mix until a soft dough forms.
Knead the dough on a lightly floured surface for 8–10 minutes, then add the butter and salt. Continue kneading until smooth and elastic.
Shape into a ball, cover, and let rise for 1 hour or until doubled in size. - Roll Out the Dough
Once the dough has risen, roll it into a rectangle (about 0.5 cm thick).
Fold the dough in thirds like a letter, rotate 90°, and repeat rolling and folding two more times. This will give it extra flakiness.
Wrap in plastic and refrigerate for 30 minutes. - Bake the Pastry
Preheat the oven to 200°C (400°F).
Roll out the chilled dough and cut it into equal rectangles or squares (about 6–7 cm wide).
Place them on a parchment-lined baking tray, leaving some space between each piece.
Bake for 15–18 minutes, or until puffed and golden brown. Let cool completely. - Prepare the Pastry Cream
In a saucepan, heat the milk and vanilla until just simmering.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Slowly pour the hot milk into the egg mixture while whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring until it thickens (about 3–5 minutes).
Remove from heat, add butter, and whisk until glossy. Cover with plastic wrap touching the surface and chill until set. - Assemble the Miguelitos
Slice each puff pastry square horizontally in half.
Spoon or pipe the chilled pastry cream onto the bottom half and place the top half gently over it.
Dust generously with powdered sugar before serving.
Recipe Details
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 10–12 pastries
Difficulty: Medium
Variations & Substitutions
- Chocolate Cream Miguelitos: Replace half of the vanilla cream with melted chocolate or cocoa powder for a rich twist.
- Lemon Version: Add a touch of lemon zest to the pastry cream for a fresh citrus note.
- Simplified Version: Use store-bought puff pastry to save time without compromising texture.
- Nutty Touch: Sprinkle toasted almonds or pistachios on top for added crunch and aroma.
Serving Suggestions
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