The niflet tasted on All Saints’ Day comes from Provina. This creamy pastry has a sweet scent of vanilla and orange blossom. We offer a simple and gourmet recipe to enjoy them at any time of the year.
To prepare the pastry cream: pour cold milk, powdered sugar, vanilla sugar, corn starch and egg yolk into a saucepan.
Whisk until it boils, then remove the pan from the heat.
Add a few drops of orange blossom and mix. Let the cream cool down.
Preheat the oven to 180°C (chapter 6).
Place parchment paper on a baking sheet. If you don’t want to use parchment paper, wet the baking sheet with cold water to prevent the dough from sticking.
Roll out the dough. Cut out 6 cm diameter discs and place them on the sheet.
Refrigerate the discs for 30 minutes (this step is optional).
Place a tablespoon of cream in the center of each disk.
Bake for 20 minutes.
Remove from the oven and sprinkle with powdered sugar until the pastry cream is completely covered. Leave to cool slightly, nifflets are best warm.
We offer a recipe with pastry cream made from corn starch, but you can also make it with flour. In this case, flour will be added when the mixture of milk, sugar and eggs is heated. The paste is then thickened over low heat.
Orange blossom has a strong aroma. Take it according to your taste.