Individual Florentine Pastries

By akselden

Ingredients

• 1/2 cup butter, not too soft or too firm
• 1/4 tsp. salt (increse to 1/2 tsp. if using unsalted butter)
• 1 1/4 cup granulated sugar
• 2 large whole eggs, beaten about 2 minutes with hand beater
• 1 tsp. vanilla
• 2 1/4 cup sifted cake flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 cup sour cream combined with 1/2 cup milk
• Creme Filling (recipe follows)
• Creme Filling
• 2/3 cup sugar
• pinch of salt
• 1/2 cup sifted all purpose flour
• 2 tbsp. cornstarch
• 2 egg yolks combine with 1/2 cup cold milk, slightly beaten
• 2 1/2 cup warm milk
• 2 tbsp. butter
• 2 tsp. vanilla
• Powdered sugar
• Rosetta frosting, edible flowers or strawberries for garnish

Preparation

Step 1

With mixer, cream butter about 2 minutes with salt. Add sugar gradually and beat 1 minute more. Add beaten eggs a little at a time and continue to beat 2 miutes more. Add vanilla. Combine flour, baking powder and baking soda, and add to egg mixture alternately with sour cream and milk. Beat only until smooth. Fill paper-lined large muffin cups half full. Bake at 350°F About 25-30 minutes or until just done.
To finish pastries: Cut a cone shaped portion out of each pastry, leaving about 1/2 inch edge. Reserve. Fill pastries with spoonful of creme filling and replace cone shaped top. Sprinkle with powdered sugar. Decorate each with rosetta frosting or an edible flour or strawberry.
Hint: The pastries will be flat topped. If you would like rounded tops, use 1/4 cup more flour.

Creme Filling:
Combine dry ingredients and mix thoroughly. Add egg yolks and cold milk, making a paste. Pour in warm milk slowly. Cook until thick, stirring constantly. After mixture thickens, cook several minutes. Stir in butter. Cover with plastic wrap. When cool add vanilla.

Vanilla pudding can be substituted for creme filling.