Brown Butter Bombe

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma.

   Tip: Be careful not to burn the butter.

3. 3

   Remove the browned butter from the heat and stir in the sugar until well combined.

4. 4

   In a large bowl, whisk together the flour, salt, and baking powder.

   Tip: Make sure to sift the dry ingredients to remove any lumps.

5. 5

   Add the eggs, milk, and vanilla to the dry ingredients. Mix until a smooth dough forms.

   Tip: Don't overmix the dough.

6. 6

   On a lightly floured surface, roll out the pastry dough to a thickness of about 3 mm.

   Tip: Use a rolling pin to achieve an even thickness.

7. 7

   Cut out 6 equal-sized rectangles from the pastry dough. Place each rectangle on the prepared baking sheet.

   Tip: Leave about 2 cm of space between each pastry.

8. 8

   Spoon the browned butter mixture onto one half of each pastry, leaving a 1 cm border around the edges.

   Tip: Sprinkle the chopped nuts and cinnamon on top of the butter.

9. 9

   Fold the other half of the pastry over the filling, pressing the edges to seal. Use a fork to crimp the edges.

10. 10

    Brush the tops of the pastries with a little milk and sprinkle with sugar.