Ingredients:

  • 450g all-purpose flour
  • 450g cold cubed grass-fed butter
  • 240ml ice cold water
  • 5g sea salt
  • 60g all-purpose flour (for filling)
  • 240ml whole milk
  • 150g granulated sugar
  • 225g unsalted butter, room temperature
  • 10ml pure vanilla bean paste
  • 100g Greek yogurt

Instructions:

  1. Pulse the dough. Combine 450g all purpose flour and 5g sea salt in a food processor, then pulse in 450g cold cubed grass fed butter until the butter chunks are the size of peas.
  2. Hydrate slowly. Add 240ml ice cold water one tablespoon at a time, mixing until a shaggy dough forms.
  3. First Fold. Roll the dough into a rectangle, fold it into thirds like a letter, and chill for 30 minutes. Repeat this process three times until the dough is smooth and marbled.
  4. Prepare the filling base. Whisk 60g all purpose flour into 240ml whole milk in a saucepan over medium heat. Cook until it thickens into a heavy paste that leaves a trail when stirred.
  5. Cool the roux. Transfer the flour paste to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming; let it cool completely.
  6. Slice the strips. Roll the chilled dough to 1/8 inch thickness and cut into 1 inch wide strips using a sharp wheel.
  7. Wrap the molds. Spiral the strips around your greased molds, overlapping the edges slightly so they stay together.
  8. Bake high. Place on a parchment lined sheet and bake at 400°F for 12 minutes until the shells are golden and the layers have visibly separated into thin shards.
  9. Whip the Cloud. Beat 225g room temperature butter with 150g granulated sugar for 5 minutes, then slowly add the cooled flour paste, 10ml vanilla bean paste, and 100g Greek yogurt. Whip until the mixture is exceptionally light and holds a stiff peak.
  10. Fill and finish. Use a piping bag to squeeze the filling into the cooled shells from both ends until it peeks out the sides.