Shopping list
Pastry cream
5 free-range organic egg yolks (M)
100g caster sugar (split in twice 50g)
40g plain flour
400 ml whole milk
1 vanilla pod or 1 teaspoon vanilla extract
1 roll puff pastry (for 6 mitres)
Icing
150g icing sugar
2 tablespoons milk
3 drops lemon juice
food colouring, red and yellow
Place the egg yolks with 50g of the sugar in a large bowl.
Sift the flour into the mixture in the bowl.
Fold the flour lightly into the egg mixture.
Fold in until the flour is fully incorporated.
Scrape the sides of the bowl and fold it in too.
Add the second 50g of sugar to the milk.
Stir sugar and vanilla seeds or vanilla extract into the milk.
Bring the milk back to the boil again.
Add some of the warm milk to the egg mixture.
Whisk until the added milk is incorporated.
Pour the mixture back in the pan.
Bring it to the boil while you keep stirring.
Keep stirring until the cream thickens.
Pour the cream into a bowl.
Press cling film on top of the cream.
Put the cream overnight in the fridge.
Day 2 - Bake the mitres
Preheat the oven to 200°C and bake the puff pastry following the directions on the packaging
Stir the pastry cream firmly and spoon it into a piping bag
Cut out the puff pastry mitres.
Poke holes in the pastry using a fork.
Bake the mitres for +/- 20 minutes.
Allow them to cool completely.
How to make the icing for the Sinterklaas Mitres
Sift the icing sugar into a big bowl.
Stir lemon juice and milk into the icing sugar.
Stir red food colouring into 3/4 of the mixture.
Stir yellow into the remaining quarter of icing.
How to assemble the Sinterklaas Mitres
Spread red icing on the top half of the mitre and let it dry.
Pipe with yellow icing a cross on top of the miter and let it dry again.
Generously pipe the pastry cream onto the bottom half of the mitre and press the top half gently on top
Have fun at the arrival of Saint Nicholas in The Netherlands!