Preparation
10 To make this work, first mix 500g flour, 80g sugar, 1 pinch of vanilla sugar, and 1 pinch of salt. Add 75g butter flakes and the egg. Heat the milk to lukewarm. Crumble the yeast and dissolve it in the flour mixture. Pour in the flour mixture and knead with a hand mixer until smooth. Cover and let rise in a warm place for about 30 minutes.
2. Line 2 baking sheets with baking paper. Mix 100g flour, 80g sugar, 1 pinch of vanilla sugar, 1 pinch of salt, and 75g butter flakes, first with the dough hook of a hand mixer and then briefly with your hands until crumbly.
3 Dust the risen dough with a little flour, shape it into a log, and divide it into 15 pieces. With floured hands, form round discs (approx. 8 cm in diameter) and place them on the baking sheets. Sprinkle with some crumbs. Cover and let rise in a warm place for about 15 minutes.
4 Bake in a preheated oven (electric oven: 175°C/fan oven: 150°C/gas mark 2) for about 25 minutes. Let cool.
5 Halve the crumbles horizontally. Briefly mix the cream and sauce powder with a hand mixer on the lowest speed, then beat on the highest speed until stiff peaks form. Transfer to a piping bag fitted with a large star nozzle. Pour the vanilla cream over the bottom halves. Place the lids on top. Sprinkle the crumbles with powdered sugar and serve.
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I think this is the top version I’ve done, it’s mouth-watering!
