Airy Pastry with Cream

Name: Airy Pastry with Cream
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 90 g Egg whites; 120 g Butter

Delicious, crispy, a daily celebration! Airy Pastry with Cream is a classic recipe consisting of meringue and buttercream. These pastries were sold in bakeries across the country. They are easy to make at home with ordinary ingredients.

4.9

(24)

Updated : 29 September, 2025

Easy

About 45 min.

Ingredients

Meringue

90 grams

Egg whites

240 grams

Sugar

1 grams

Citric acid

to taste

Vanillin

Cream

120 grams

Butter

1

Egg yolks

70 grams

Milk

100 grams

Sugar

1 teaspoon

Cognac

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

Screen ON

Step 1

Prepare ingredients. First, for meringue: the egg whites in the recipe equal about 3 C1-grade eggs. Wash and dry eggs. Separate whites from yolks; yolks are needed for cream. Use lemon juice instead of citric acid (1 tsp). Vanilla sugar instead of vanillin.

Step 2

Pour whites into a clean, grease-free bowl. Beat on low speed until light foam forms. Gradually add sugar, increasing speed to medium. Add lemon juice and vanilla before the last sugar portion. Then beat on high speed.

Step 3

Beat whites to stiff peaks. Transfer to a piping bag. Line a baking sheet with parchment and pipe meringue in any shape. I used a star tip for long swirls; rounds also work. Shapes should be even for sandwiching later.

Step 4

Preheat oven to 100°C (212°F) with top-bottom heat. Bake meringues for 1-1.5 hours until light and dry inside and out. Turn off oven and let them cool inside.

Step 5

Prepare cream: use high-quality, natural butter without vegetable fats. Softened butter is needed. Use the reserved egg yolks. Adjust sugar to taste.

Step 6

In a thick-bottomed saucepan, combine milk, yolk, and sugar. Cook over low heat, stirring constantly, until boiling and thickened (~5-7 minutes).

Step 7

Remove syrup from heat, let cool to room temperature, stirring occasionally.

Step 8

Beat butter until fluffy. Gradually add cooled syrup in small portions, beating constantly. Optional: add brandy for adults.

Step 9

Transfer cream to piping bag. Pipe on one half of meringue. Top with matching meringue halves.

Step 10

Serve finished pastries. Decorate as desired - e.g., drizzle with melted chocolate and sprinkle freeze-dried raspberries. Enjoy!