The first thing we are going to do is heat the oven to 200ºC. Meanwhile, we’re going to do the custard cream. It can be done, of course, in the traditional way, but it is much faster to do it in the microwave.
In a tall jar we put all the ingredients: two egg yolks, half a liter of milk, 90 grams of sugar, 40 grams of fine corn flour (Maizena) and 15 grams of vanilla extract. Beat everything with a mixer until all the ingredients are integrated and there are no lumps. We then pass the mixture straining it to a microwaveable container.
We put this three minutes at 800 w of power. We open it, stir with a wooden spoon and put it back for two minutes at the same power. We take it out of the microwave, stir it again, and it’s ready to use. Cover the bowl with plastic wrap and put it in the fridge to cool down while you make the puff pastry.
At this time the oven will already be at 200º, so we place the puff pastry sheet on an oven tray, with paper underneath, and we are going to cut it carefully into same size rectangles. We put it in the oven for 15 minutes.
After this time, the puff pastry will have risen. Let the Miguelitos cool down before filling them with pastry cream using a sleeve. In the patisseries of La Roda, the miguelitos are very wide and are filled by machine. At home, however, we will have to open the puff pastry in half, pour the pastry cream and cover them. We are not going to notice much of the difference and, as you will see, they are the same or richer.