Crispy Melt-in-the-Mouth Mini Cakes – Habemus Asado

Are you looking for a homemade dessert that combines crunchy and creamy? This recipe for mini cakes or melt-in-your-mouth pastries is ideal for impressing on any occasion. With a golden, crispy base and a smooth custard filling, these mini cakes are as delicious as they are easy to prepare.

They can also be personalized with citrus flavors or mild spices for a unique touch. Below, we show you how to make them step by step, with tips to ensure they turn out perfectly the first time.

You can also follow each step in the following video from the Delicious and Simple channel:

Ingredients

• 1 egg
• 80 g of sugar
• 40 g cornstarch
• 400 ml milk
• 70 g butter
• 10 g vanilla sugar
• 340 g flour
• 170 g cold butter (for the pastry)
• 120 ml water
• 1 teaspoon 9% vinegar

Preparation

1. Pastry cream base:
   • Beat the egg with the sugar, cornstarch, and vanilla sugar.
   • Slowly heat the milk with a little butter.
   • Pour the hot milk over the previous mixture, whisking constantly to avoid lumps.
   • Return the mixture to the heat until it thickens; then remove and cool.
2. Shortcrust pastry:
   • Mix the flour with the cold butter until you obtain a sandy texture (like streusel).
   • Incorporate water and vinegar until a smooth dough forms.
   • Chill to make it easier to handle.
3. Shaping and baking:
   • Roll out the dough and cut out small discs
   • Fill them with the cooled pastry cream.
   • Preheat the oven to medium temperature (180°C/350°F).
   • Bake until golden brown and crispy on the outside, soft and creamy on the inside.

Additional Tips:

1. To avoid lumps in the cream: sift the cornstarch before mixing and add the hot milk little by little, whisking constantly
2. Simplify the pastry: If you want to save steps, you can use a good-quality store-bought shortcrust or shortbread pastry, as long as it’s firm and doesn’t soften during baking.
3. Personalization:
   • Add lemon or orange zest to the filling for freshness.
   • Stir in a pinch of ground cinnamon or cardamom for an aromatic touch.
   • Try a splash of mild liqueur (Cointreau or Amaretto) in the cream.
4. Perfect texture:
   • Bake on a wire rack to ensure a crisp bottom.
   • Adjust the baking time if you notice they’re puffing up too much; place a sheet of aluminum foil on top to prevent over-browning.
5. Presentation:
   • Before serving, dust with powdered sugar or add a light glaze.
   • For a glossy finish, brush with a 1:1 water-to-sugar simple syrup.
6. Storage:
   • Store the mini cakes in an airtight container at room temperature for 2 to 3 days
   • If they soften, heat them for a few minutes in the oven to restore their crisp exterior.

With these tips, you’ll achieve irresistible mini cakes: a fragrant and crispy base, creamy filling, and refined flavor. Perfect for snacks, celebrations, or as an elegant dessert. Enjoy!

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